1

Preheat oven to 180°C. Brush ten 150ml-capacity Texas muffin pans with melted butter to lightly grease. Use a melon baller to scoop out the base and core from each pear.

2

Place the water, vanilla and half the sugar in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Add the pears and cook, turning occasionally, for 10 minutes or until the pears are tender. Use a slotted spoon to transfer the pears to a plate to drain.

3

Whisk the cocoa powder into the syrup. Simmer for 15 minutes or until the syrup thickens slightly.

4

Meanwhile, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Remove from heat.

5

Add the combined flours, egg, extra cocoa powder and remaining sugar to the chocolate mixture and stir until well combined.

6

Spoon mixture among prepared pans. Gently press the pears into the centres. Bake for 20 minutes or until a skewer inserted into the muffin comes out clean. Set aside for 15 minutes to cool.

7

Carefully remove from the pans and divide among serving plates. Drizzle over the chocolate syrup to serve.