Instructions: Preheat oven to 375 F. Line 6 Texas-size (3 1/2 x 1 3/4") or jumbo muffin-pan cups with paper liners. In saucepan, stir together brown sugar, cocoa powder and boiling water until smooth. Add chopped chocolate and stir over low heat until just melted. Add vanilla. Remove from heat. In medium bowl with mixer at medium speed beat egg yolks until lemon-colored. Drizzle in melted chocolate mixture, whisking to prevent eggs from curdling. Whisk in flour until just blended. In clean medium bowl with clean beaters with mixer at medium speed, beat egg whites just until frothy. continue beating until soft peaks form, adding salt and granulated sugar 1 tablespoon at a time. continue beating until stiff, glossy peaks form. Stir 1/4 of beaten egg whites into chocolate mixture. Fold in remaining whites until blended and no white streaks remain. Divide batter equally among muffin-pan cups.

Bake 13-16 minutes or until puffy and wooden pick inserted into centers comes out clean. Cool briefly in muffin-pan cups on rack. For sauce, drain pear halves, reserving 1/3 cup juice. In blender or food processor, puree pears until smooth, adding reserved juice. Carefully remove warm individual tortes from muffin-pan cups; peel off paper liners. Spoon some pear sauce on each of 6 dessert plates. Place each torte on a plate in sauce. Spoon sour cream on top, if desired.

Makes 6 cakes.

Your time in the kitchen: 35 minutes; ready to serve in 55 minutes.

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