1) Put the hazelnuts in a bowl, cover them with warm water and let them rest. Take the seeds from the cardamom berries and crush them. Chop coarsely chocolate and let it melt in water bath together with cardamom seeds.

2) Mount the egg whites until stiff with granulated sugar: add the sugar a little at a time and only when the egg whites are partially already whipped. Whip the butter with the icing sugar, then add the lightly beaten egg yolks, a little at a time. When the mixture is homogeneous, add the chocolate, then the egg whites and finally the sifted flour: add it a little at a time, stirring with a spatula with delicate movements.

3) Grease and flour the edge of one 24 cm hinged mold and cover the bottom with a baking paper disc; pour the dough.

4) Wash the pears, detorsolatele, reduce them into rather thin slices and distribute them on the cake, sinking them a little. Drain the hazelnuts, dry them, chop them coarsely and also spread them over the cake.

5) Cook in preheated oven at 170 ° for 45-50 minutes. Let it cool before unmolding.