Carefully wash the pears and remove the remnants of calyx with a sharp knife;
Put the pears into a pot and cover them with water; bring the water to a rolling boil, and then cook the pears for 5 minutes; skip this passage if the pears are ripe;
Drain the pears and let them sit in a strainer to cool down;
Melt the butter in the microwave until a semiliquid consistency;
Carefully crack the eggs, and divide the yolks from the whites into 2 bowls;
Beat the butter with the yolks until light and fluffy
Add a pinch of salt, then add the sugar, the flour with the cocoa powder, then the baking powder, and chocolate chips.
Melt the dark chocolate in the microwave and stir in the batter;
Beat the egg whites until stiff peaks;
First stir in half of the whipped whites, combine well until the batter gets softer;
With a spatula, add the remaining whites with gentle downwards motions for a fluffier texture;
Pour the batter into a loaf tin lined with parchment paper;
Submerge the pears upright in the batter equally distanced apart;
Bake at 160-180 C (350 F) for about 35-40 minutes. Let it cool down completely in the open oven.