Line the 20 cm springform pan with parchment paper or acetate strips.

Process the oat and chocolate digestive biscuits into fine crumbs.

Melt the butter and mix it thoroughly with the biscuit crumbs.

Press the biscuit mixture firmly over the base of the lined pan.

Chill the biscuit base while preparing the filling.

Peel and dice 400 g of pears.

Soften the diced pears in 125 ml water over medium heat.

Drain the softened pears and reserve the cooking liquid.

Melt 300 g of 70% dark chocolate until smooth.

Blend the drained pears with the melted 70% dark chocolate until silky.

Pour the chocolate-pear filling over the chilled biscuit base.

Refrigerate the cake for 240 min until the filling is firm.

Chop and melt 80 g of dark chocolate for the ganache.

Warm the heavy cream and stir it into the melted dark chocolate until glossy.

Spread the ganache evenly over the chilled cake.

Bring 300 ml water and 100 g sugar to a boil for the optional saffron pears.

Add saffron and simmer the peeled pear halves in the syrup for 10 min.

Cool the saffron pears and arrange them over the finished cake before serving.