Little Chocolate Heart Cakes with Pears

Preheat oven to 375 degrees F (190 degrees C). Place an 8-cavity heart silicone mold onto a baking sheet.

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool for 2 minutes.

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add melted chocolate, 1/2 cup plus 1 tablespoon flour, egg, and baking powder and mix in. Fold in pear and almonds into batter. Spoon batter into the prepared heart-shaped molds.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Cool completely, about 30 minutes, then unmold.