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.
This is a high hydration recipe with a small quantity of whole grain rye flour. It is intended to be light and fluffy enough for regular sandwich bread but enough whole grain that you can attain a very dark and hard crust. For a darker crumb with similar characteristics use 20% rye and 80% bread flour.