Take two mixing bowls and divide the egg yolks from the whites;
Soften the butter slightly in the microwave and let it cool down; then add it to the egg yolks and the sugar;
Stir all the ingredients until well combined;
Sift together the flour, cornstarch, and baking powder. Add it to the egg mixture, a little at a time;
Add all the chocolate chips and mix well;
Whip the whites to a stiff peak with a hand mixer at high speed;
Fold the whites into the batter with downwards motions to maintain as much volume as possible;
Transfer the batter to a parchment-lined pan; the cake won’t stick to the pan so you can remove it easily;
Peel, core, and slice the pears and arrange them on the top of the batter;
Sprinkle it with raw cane sugar for a crunchy delicious crust;
Pre-heat the oven to 350°F (180°C) and bake for 40 minutes in a static oven;
If the top gets too brown, lower the oven temperature to 325°F (160°C);
Do the toothpick test. Insert it into the cake, and if it comes out clean, it is ready;
Turn off the oven, and leave the cake in for about 5-7 minutes to cool down gradually; then open the oven door and let it stand for about 10 minutes more;
Let it cool and remember that if you baked it the day before, the taste will become more intense.