400 gmcaster sugar5 cmpiece of ginger, coarsely chopped4Packham pears, peeled, halved and cored using a melon ballerTo serve:pouring creamChocolate pastry105 gmplain flour50 gmpure icing sugar50 gm (½ cup)Dutch-processed cocoa powder, plus extra for dusting60 gmunsalted butter, coarsely chopped1eggChocolate filling100 gmdark chocolate (60% cocoa solids)100 gmunsalted butter, coarsely chopped2eggs100 gmcaster sugar80 gm (2/3 cup)plain flour50 gm (½ cup)Dutch-processed cocoa powder
For chocolate pastry, pulse flour, icing sugar, cocoa and a pinch of salt in a food processor to combine. Add butter and process until fine crumbs form. Add egg and 1 tbsp water and pulse until dough just comes together. Transfer to a lightly floured work surface, form into a disc, then wrap in plastic wrap and refrigerate until firm (about 1 hour).
Combine sugar, ginger and 400ml water in a saucepan and bring to the boil. Reduce heat to low, add pear and cook until soft (5-7 minutes). Using a slotted spoon, remove pear and thickly slice each half lengthways on an angle. Set aside until required.
Grease eight 9cm-brioche moulds and dust with cocoa. Divide pastry into 8 even pieces and roll each piece to approximately 12cm in diameter. Line moulds with pastry and trim excess. Refrigerate until firm and chilled (about 30 minutes).
Preheat oven to 190C. Place moulds on a baking tray and bake for 10 minutes. Set aside. Reduce oven to 160C.
Meanwhile, for chocolate filling, melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. In a separate bowl, whisk eggs and sugar to combine. Add flour and cocoa, whisking to combine, then whisk in chocolate mixture. Using a plastic spatula, fold mixture until smooth and glossy. Divide among moulds and bake until tops begin to appear dry (30-35 minutes). Cool slightly, turn out moulds and serve topped with pear and cream.