Beat the eggs, butter and sugar for a few minutes on the highest setting with the hand mixer until foamy. Mix the flour, baking powder, cinnamon, cocoa powder and nutmeg. Mix in briefly on a low level, alternating with milk and rum.
Finally stir in the nuts and chocolate. Put the dough in a prepared springform pan (26 cm) and smooth it out. Drain the pears and spread them on the dough with the curved side up. Press in lightly.
Bake in the preheated oven at 180 degrees on the middle rack for about 45 minutes. You can of course use fresh pears instead of canned pears. But then drizzle a little lemon juice over them so that they don't turn brown. It also tastes delicious when you dice a pear and fold it into the batter. Spread the remaining pears on the dough as described above.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.