Dark chocolate and pear crisp

In a big bowl combine plain flour, dark brown sugar, salt and cocoa powder; mix by hand to break up the sugar lumps.

Rub in cold cubed butter with fingers and thumbs, working swiftly so it stays cold, until there are big and small lumps and the mix starts to moisten.

Toss in chopped bittersweet chocolate of mixed sizes.

Refrigerate the topping so the butter hardens again; it can be made up to two days ahead or frozen in bags.

Peel ripe pears, cut off the core and chop into two-inch chunks.

Toss the pears with cornstarch and lemon juice.

Put the pears in a nine-inch deep dish and generously sprinkle the cold topping over, piled high.

Bake at 350F / 180C until bubbling and golden brown on top.

Let settle a few minutes, then serve with vanilla ice cream.