Method

• 1.
  Preheat oven to 160°C/140°C fan-forced. Grease and line base and sides of a 10cm x 18cm (base measurement), 12cm x 21cm (top measurement), 6cm-deep rectangle loaf pan with baking paper.
• 2.
  Place butter in a large heatproof bowl and microwave on high for 20-30 seconds until almost melted. Remove and whisk in sugar and cocoa until well combined and smooth. Add eggs, one at a time, whisking well after each addition, until mixture is smooth and looks thick and glossy. Stir in almond meal, mixed spice and cinnamon until well combined and smooth.
• 3.
  Transfer mixture to prepared pan and level surface. Push pears into mixture until they stand flat on base of pan and are lined up directly behind each other.
• 4.
  Bake for 55-60 minutes until a skewer inserted into the centre comes out with a few crumbs attached, and pears are just tender (top of loaf will look cracked and edges around pears will look slightly wet from their juice). Transfer pan to a wire rack and cool completely. Chill for at least 2 hours to set firm for easy slicing.
• 5.
  Meanwhile, place mousse and espresso in a large heatproof jug and whisk until well combined and smooth. Cover and chill until ready to serve.
• 6.
  Remove loaf from pan, dust with icing sugar and drizzle with espresso chocolate mousse to serve.