This was a quick mid-week dessert, to use up a couple of pears from my mother's tree. She picked them while they were still hard, and it's always risky leaving pears to ripen - so often they rot from the core outwards. I chose this recipe because it used oil in the cake batter, and a lot of chocolate! The cake batter was quick to mix together, as it was just a case of dissolving the sugar into the wet ingredients and mixing the liquid into the other dry ingredients.
The dessert was good served warm from the oven, but just as nice eaten cold the next day.
As my pears were unripe, and I only had two large fruit, I sliced them thinly and still had enough to cover the base of a 23cm pan. If making it again with ripe or tinned pears, I would use more and slice them more thickly, as in the recipe.