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Melt the chocolate: Melt the dark chocolate using a double boiler on the stovetop or microwave in 20–30 second intervals, stirring until smooth. Let it cool slightly.
Blend the mixture: Drain the pears thoroughly, then add them to a high-speed blender along with the melted chocolate.
Blend until smooth: Blend until completely smooth and creamy. The longer you blend, the lighter and more mousse-like the texture becomes.
Transfer to a pan: Pour the mixture into a parchment-lined loaf pan and smooth the top. Optional: Sprinkle with chopped chocolate for extra texture and flavor.
Chill: Refrigerate for several hours or overnight, until the cake is firm and sliceable.
Slice and serve: Once fully set, remove from the pan, slice, and enjoy! Store leftovers covered in the refrigerator for up to 4–5 days.