Method

1. Melt chopped chocolate and butter in a heavy saucepan over medium low heat
2. Stir until chocolate and butter are melted and smooth. Add sugar and salt and reduce heat to low
3. Cook while stirring for about one minute, until the sugar starts to dissolve
4. Remove pan from the heat. Whisk in eggs one at a time. The mixture will look smooth and glossy
5. Sift cocoa powder into mixture. Whisk until the cake batter is smooth
6. Pour batter into individual cake moulds and bake in a 160°C/320°F/Gas Mark 2/3 oven for about 20 minutes. The centre of the cake should be just firm to the touch
7. For the sorbet, make stock syrup from the sugar and water. Purée the raspberries and pass
8. Add the raspberry purée and ½ lemon juice then churn in an ice cream machine until the right consistency is reached. Keep in the freezer
9. To make the crumb, mix all the dry ingredients together and then melt the butter and add the dry mix and form to a soil texture. Bake in the oven at 160°C/320°F/Gas Mark 2/3 for 20 minutes
10. In a large pan, add the white wine, water, cinnamon stick, vanilla bean and sugar. Bring the mixture to a simmer over medium high heat and add the prepared pears. Poach the pears, uncovered, for 8 minutes then remove from liquor
11. Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes. Swirl and add infused chilli cream and half a teaspoon of salt then swirl again.