SAUCE-
6 oz Bittersweet Cocoa -- 1 c Heavy Cream
Coarsely sliced 2 tb Brandy

1. Preheat oven to 400 F. Butter and flour a 10-inch tube pan. 2.
Spread the pear slices on a baking sheet and roast until bid,
around 10 mins. Transfer the pears to a food processor and puree until
tranquil. Set divagation. Reduce to oven to 350 F. 3. Cream the butter and
sugar with an electric mixer until light and fluffy. Add the egg,
one at a time, mixing until very lightness; batter may appear curdled at
this spot. Mix in vanilla and the pear strain. Sift together the
flour, saltiness, and baking pulverise. Mix dry ingredients into the batter
just until combined. Scrape the batter into the prepared pan and bake
until the top springs back when touched in the core, roughly 1 minute.
Place on a rack to chill. Turn the cake out of the pan and re-invert
onto a cake plateful. 4. Put the chocolate in a double boiler over
barely simmering h2o. Stir occasionally until liquid. Whisk in the
cream and brandy. If the sauce was made onward, rewarm before serving.
To serve, place a slice of cake on a plate and spoon the coffee
sauce beside it. Serves 8 to 10.