In a double boiler, or empty pan over pot of boiling water add the chocolates and butter together.
Let them melt. Once softened, whip them together with the help of spatula.
Add honey to them.
In a separate bowl, cream eggs and sugar until pale with the help of electric beater. To this add the milk and blend well.
Bloom the cocoa powder in little hot water.
In a separate bowl, sift the flour twice together with salt, spices, baking powder and soda.
To this add the egg-sugar - milk mixture, followed by cocoa mixture. Mix it well.
Followed by chocolate-butter- honey mixture, and whip it well with spatula.
Vigorously blend with spatula, everything together until the cake batter looks smooth and easy flowing, it should fall in ribbons .
Preheat oven to 180 degree C.
Grease and dust a loaf pan or a six inch round pan.
Pour the batter in the pan. Level it up.
Carefully place the sliced pears at regular interval.
Bake the cake for 35-40 minute or till the cake tester when inserted in the middle of the cake comes clean.
Notes
Egg Substitution : Substitute the eggs with ½ cup mashed banana or Greek plain yogurt. Butter Substitution : Butter can be substituted with oil (vegetable, canola or olive oil). Not more than ½ cup oil. It should be the upper limit. More than this cake will turn out oily and poorly risen.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/dark-chocolate-spiced-pear-cake-to-warm-up-this-winter/