Whip the eggs, at room temperature, with the sugar until foamy and white.
Add the olive oil and whisk it in gently.
Sift the flower, cocoa powder, baking powder, salt and cardamom powder and incorporate delicately into the batter.
Peel the pears, cut them into cubes and add them into the batter along with the chocolate drops.
Butter and dust with flour a 26cm round baking tin before tipping in the batter.
Decorate the top with the two other pears, peeled and cut into thin slices. Sprinkle sugar on the pears and scatter with some butter slivers.
Heat the oven to 190°C and bake the cake for about 45 minutes, until it is golden brown and cooked through.
Cool completely before slicing.