Grease the sides of the baking tin with a little of the oil, set aside.
Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water, or you will burn the chocolate. Stir until melted and mixed, then add the coconut oil, milk and sugar. Stir to combine. Set aside and allow to cool.
Preaheat the oven to 220ºC.
Separate the egg yolks and whites. Whisk the egg whites with a pinch of sea salt until soft peaks form.
Sift all the flours into a large bowl, add cocoa powder and egg yolks, mix to combine. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
Pour the chocolate mixture into the baking tin. Halve and core the pears, and place them cut-side up in the baking tin. Transfer your tin to the oven and bake for 20 minutes. Cool on a wire rack.
Sprinkle with cocoa powder just before serving.
GF – make sure the ingredient doesn’t contain traces of gluten!