Chocolate to break into pieces (you can use candy), add butter, milk, melt on a low fire, cool slightly.

Beat eggs with sugar.

To combine the melted chocolate and beaten eggs, add sifted flour mixed with cocoa powder and baking powder.

Seasonal pear cut in half, remove the core maximum.

For the filling, I use oat bran from the Mistral.

To combine bran with honey, warm milk to make a thick filling.

Form for baking (diameter 24 cm) greased with butter, pour the batter, put the pears, dump their honey cereal. It is important that the pears are slightly immersed in the dough, otherwise the dough during baking, completely encasing the pears! Bake at 180 C until the samples on dry splinter! (focused on the characteristics of your oven!). The decor pears used honey rice cereal.