A simple pear and chocolate cake recipe that's great for a fall brunch or dessert. Recipe adapted from Smitten Kitchen and al di la Trattoria in Brooklyn.
Turn mixer to low and add flour and butter alternately. Turn off mixer, and use a spatula to fold any unmixed flour into batter. Pour into prepared pan, and then press pear slices into the batter. I pressed them in a circular pattern with each slice nestled very close to the next. Scatter chocolate across the top. Place on a rimmed baking sheet and bake 40 - 50 minutes. Remove cake from over just after the center has set and a toothpick inserted in the center comes out with a few crumbs attached (cook time may be slightly longer, so be sure to check).
Cool cake 20 minutes, then unmold, slice, and serve.