Squeeze the lemon. Halve the pears, peel them and remove the core. With water, sugar. Bring lemon juice and cloves to a boil. Steam for five minutes. Drain the pears and let them cool a little.
Heat the cream. Melt the chocolate in it. Allow to cool slightly.
Mix the butter with sugar. Stir in eggs. Mix flour with baking powder and cocoa. Sift over it and stir everything. Stir in the chocolate cream. Finally fold in the chopped walnuts.
Grease a small springform pan (approx. 20 cm in diameter). Fill in the dough and smooth it out. Spread the pears on top. Bake in the oven at 180 degrees for about 45 to 50 minutes (stick test). Remove from oven and allow to cool.
Chop the couverture and melt over a hot water bath. Cover the cake with it. Grate the chocolate over it (tip: put the chocolate in the fridge beforehand).
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