Preheat the oven to 180'C.
Peel and cut the pears into small dice.
Make a caramel by melting the sugar in a dry pan. Once you have a light caramel, remove the pan from the heat and whisk in the butter. Add the chopped pears and allow to cook in the residual heat of the caramel.
Melt the chocolate in a heatproof bowl over simmering water (bain marie).
Cream the butter with half of the sugar. Stir in the ground almonds, plain flour, egg yolks and orange flower water.
Whisk the egg whites to stiff peaks with the remaining sugar. Fold the meringue through the cake by mixing gently. Next, fold in the melted chocolate. It should have a ripple effect. Pour the mixture into a piping bag.
Pipe the mixture into steel rings lined with parchment paper and bake in the oven for about 20 minutes.
Check the tortes are cooked by inserting a skewer in the centre. It should come out clean.
Once the tortes are cooked, pour over the liquid from the caramelised pears and dress the plate with the diced pears.
Scrape the seeds from the vanilla pod and stir the seeds into the mascarpone cheese. Sweeten the cream with the icing sugar.
Serve the cakes while warm with a dollop of cream.
«If you are making the cakes in advance, keep them in the rings once cooked and then warm in the oven at 130'C for about 10 minutes before serving.»