Bittersweet Chocolate Pear Cake

I realise that I haven't baked with fruits as much as I have with chocolate or vanilla. And it's probably because the fruits are usually all eaten up before I can even bake with them, haha! Anyway, I baked this when I was facing an overload of pears in my house.

Bittersweet Chocolate Pear Cake, adapted from Pastry Affair
125g white whole wheat flour flour
1 tablespoon baking powder
3 eggs
113g unsalted butter
150g sugar
4 pears, diced in small pieces(I used Chinese pears)
115g bittersweet chocolate pieces

1. Preheat the oven to 350 degrees F.
2. Butter and flour a 9 inch spring-form (or cake) pan.
3. In a small bowl, whisk together the flour and baking powder. Set aside.
4. In a large mixing bowl, whip the eggs until they are pale and very thick. With a hand-held mixer, this will take 8 to 10 minutes.
5. In the meantime, brown the butter over medium heat in a medium saucepan. As the butter cooks, it will foam up. Stir occasionally and scrape the solids off the bottom of the pan as they accumulate. Do not let it burn. When browned, remove the pan from the heat.
6. Add the sugar to the eggs and continuing whipping for a few more minutes. When the eggs start to lose their volume, turn the mixer onto low and add a third of the flour mixture. Then, add half of the butter, a third of the flour, second half of the butter, and the rest of the flour. Mix until the flour is just barely combined. Too much mixing will result in losing more volume.
7. Put the cake batter into the pan. On top of the cake, place the diced pears and bittersweet chocolate. When the cake bakes, the cake will rise up around the pears and chocolate, burying them deep within. Bake for 40 to 50 minutes, or until a cake tester comes out clean.