Preparation

1. Cut out a circle of parchment paper to fit into the bottom of a 9-inch round cake pan. Lightly oil the pan, including the parchment paper. Set aside. Preheat oven to 350 degrees F.
2. To caramelize the sugar: Place 1 cup of sugar into a small non-stick heavy-duty skillet and heat over medium-low heat. When the edges become liquid, stir them into the middle of the pan with a heat resistant rubber spatula. Continue to heat the sugar until it is all dissolved, this will take about 10 minutes. Take care not to over- brown it as it will become bitter! Pour melted sugar into the bottom of the prepared cake pan. Set aside to cool.
3. Meanwhile, peel and slice the pears. When the caramelized sugar is cool, fan the pear slices on top.
4. For the cake: Melt the butter and chocolate in a glass container in the microwave in 30 second increments, about 1 1/2 - 2 minutes. Into a medium bowl, sift together the flour, tapioca flour, cocoa, baking soda and salt. Set aside.
5. In the bowl of a mixer using the paddle, beat the butter/chocolate mixture, add the sugar, and continue to beat for about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Alternately add and beat the flour mixture and milk, beginning with the 1/3 of the flour mixture followed by 1/2 of the milk. Repeat. Add the remaining flour mixture and beat.
6. Pour the batter over the pears in the prepared cake pan. Bake in the center of the preheated oven for 40 - 45 minutes or until the cake is slightly springy to the touch. Cool on a wire rack for 15 minutes. Invert onto a serving platter and leave the pan on the top of the cake for 5 minutes before removing it. Peel off parchment.
7. Serve the cake with a dollop of vanilla flavored yogurt if desired!
8. This recipe does not meet MHealthy Nutrition Guidelines.