Preheat the oven to 160° and grease and line and 20cm round springform cake tin.

Place the pistachios in a food processor and whiz until roughly chopped . Add the chopped chocolate and blitz until coarse crumbs form (see photo above).

In a large bowl or a cake mixer, beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition.

Sift in the flour and baking powder and fold in to just combine.

Fold in the pistachio-chocolate crumbs. Fold in the grated and chunked pear to just combine.

Pour into prepared baking tin.

Bake for 45-55 min, or until skewer comes out clean (a bit of melted chocolate might come out, but you really just want no actual batter on the skewer). Leave to cool in the tin.

In a small pot, gently heat the cream until it almost comes to the boil. Add the finely chopped chocolate and make sure it is covered by cream. Leave to stand for 5 min. Whisk with a fork until smooth. Leave to cool on the bench (do not put in the fridge!).

In a medium saucepan, heat the butter and caster sugar until sugar dissolves - 1-2 min.

Add pears to frying pan (see photo) and cook for 10-20 minutes or until softened. You can test this by poking the prongs of a fork through - there should be very little resistance. Flip the pear slices over half way through so both sides are nice and caramelised.

Add honey to coat the pears and continue to cook for 3 minutes.

Remove from the heat and leave to cool.

Turn the cake out onto a cake stand or plate. Drizzle the ganache over the top (you may want to warm it up or add a little more cream if you need it to be more runny).

Arrange the pears on top of the ganache, or simply serve a slice of pear with each piece of cake.

Serve the cake with vanilla ice cream or greek yogurt. Enjoy!