1kg of pears or seasonal fruit (such as organic pears chopped into small squares, and one sliced for the top)
1/2 cup sunflower or coconut oil
1 1/2 cup wholemeal flour
1/4 cup cocoa or 200g melted bitter chocolate
1 tablespoon baking soda
2 tablespoons vanilla essence
A pinch of Himalayan salt
Rose petals or any edible flower
Mix all the ingredients, except the sliced pear and petals, in a large bowl.
Put the batter into a mould, with the sliced pear on top, and baked at 180C for 20 minutes (until firm but not totally hard inside).