In a tart pan spread the tablespoon of butter on the bottom liberally. Sprinkle the cocoa powder over the bottom and onto the sides. Discard any excess.
Melt the chocolate and butter together over very low heat or in a double-boiler pot, stirring to combine gently. Once melted, add the brandy and allow to cool.
In a separate mixing bowl, whisk together the egg yolks and maple syrup until frothy and lighter in color. Slowly add egg mixture to chocolate and whisk to incorporate. Immediately add Three-Beet Powder and almond flour. Stir to combine.
In another bowl, whisk the egg whites to form a soft peak. Do not overwork. Fold into cake batter in 2 batches, incorporating gently.
Arrange the pear halves in the bottom of the tart pan. Pour the cake batter into the middle and around the sides.
Bake for 35-40 minutes or until pears are soft and lightly brown. Allow to cool completely.
Brioche is one of the most wonderful foods there is. Full of butter, eggs, and full fat milk in addition to countless flavor combinations the recipes you find can be adapted to use a sourdough leaven instead of instant powdered yeast. Most recipes are similar to one another.