• Preheat oven to 180 degrees C (350 degrees F). Line a long loaf pan with parchment paper and grease very well.

Pears:

• Peel core and cut the pears into thin slices. Arrange the slices very closely on the bottom of the pan to overlap one another.
• In a small saucepan heat butter, the two kinds of sugar and soy sauce. When the mixture starts simmering, lower the heat. Stir and cook 1-2 minutes, until the sugar melts completely.
• Pour the mixture over the pears. Set aside while preparing the batter.

Cake:

• In a bowl combine flour, cocoa and baking powder and stir.
• In a large mixing bowl with an electric mixer at high speed beat eggs and the two kinds of sugar until the mixture becomes thick and foamy (about 5 minutes). Add oil, milk, vanilla and soy sauce and beat shortly at a lower speed until combined. Using a rubber spatula, gradually fold in the flour and cocoa mixture. At the end add the melted chocolate, carefully mixing with the spatula until absorbed.
• Pour the batter in the pan, on top of the pears. Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean or just with 1-2 crumbs.
• Let the cake cool completely inside the pan. If necessary trim slightly the top in order to become flat.
• Carefully invert the pan over a rectangular serving plate. Remove the pan and the paper (very carefully because the paper will be soaked).
• Keep leftovers refrigerated for 2-3 days.