With the rack in the middle position, preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
In a bowl, combine the flour and cocoa powder. Set aside.
In another bowl, beat the eggs and sugar with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.
Sift the dry ingredients over the egg mixture and gently fold in with a spatula or whisk. Spoon the batter into the prepared pan.
Bake for about 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely in the pan. Do not unmould the cake.
In a small bowl, combine ¼ cup (60 ml) of the pear syrup with the pear liqueur. Drizzle over the entire surface of the cake. Overlap the pear pieces on top of the cake to form a circular pattern. Set aside.
In a saucepan over medium heat, warm the chocolate and ½ cup (125 ml) of the cream until smooth. Let cool, stirring occasionally.
In another bowl, whip the remaining cream (¾ cup/180 ml) and the sugar with an electric mixer until soft peaks form. With a spatula, gently fold in the cooled chocolate mixture. Spoon over the pears. Refrigerate for 4 hours or until the chocolate mousse has set.
Run the blade of a knife between the cake and the pan and unmould. Place on a serving dish. Top with the chocolate curls.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.