To prepare the cake, peel the pears core pears and cut them vertically in to 16 wedges. If you want a chunkier texture, only cut in to eighths. I have done both and they are both delicious.
Melt the butter and sugar (30 grams) in a pan over low to medium heat and add the pears. Cook for 5 minutes or until just soft. When cooked, remove from the the heat and set aside to cool.
Preheat oven to 160 C and line a 22 cm cake pan with baking paper.
Pulse almond meal, almonds, dark chocolate, salt, and baking powder together in a processor to a rough crumb.
Using an electric mixer, whip the aquafaba to a thick, glossy consistency, around 3 minutes.
While still beating, slowly add the sugar and maple syrup and finally the flax eggs. The mixture will deflate but will still be thick. Beat for another two minutes.
Add the nut mixture and cooled pears and fold to combine.
Pour the cake mixture in to the prepared cake pan.
To make the topping, core the pears from the bottom using a melon baller. This is decorative, so if you don't have a melon baller, halve the pears, remove the core and slice the pear in to thin slices.
Slice the pear in to thin slices vertically and arrange over the top of the cake. Sprinkle over the chopped almonds and pour over the melted butter. Finally, sprinkle with sugar.
Bake in the oven for 1 hour and 15 minutes or until a skewer comes away clean. Bear in mind this cake is super moist with fruit.
Allow to cool completely before removing from the pan to serve.
Serve with a good dollop of coconut yoghurt.