Melt the butter and chocolate, then beat the eggs and sugar until frothy. Mix the egg and chocolate masses and fold in the flour and cocoa.

Now put in a greased and floured form and bake in the oven at 175 ° C for about 25 minutes. The dough should still be bulky, but well baked.

Let the icing sugar caramelize, pour on water and wine, then add the spices and let the pear balls simmer gently in the stock for about 1 hour.

Then pour everything into a glass and let it steep for another 3-4 hours.

For the pear sorbet, first bring the sugar and water to the boil. Remove from heat and let cool down.

In the meantime, peel, core and dice the pears. Puree together with the cooled sugar water and lemon juice.

Pre-freeze in the freezer. Then place in the ice cream maker and freeze the pear sorbet for about 20-30 minutes, depending on the device.

Peel and finely chop or grate the ginger. Heat the lime juice with butter until the butter melts. Add sugar and ginger and heat while stirring until the sugar dissolves.

Whisk the eggs, slowly pour in the hot sugar-butter mixture and stir well. Then put the mixture back into the pot.

Heat over low to medium heat while stirring until the curd thickens, it should not boil.

Pour the curd through a sieve into clean, hot-rinsed glasses. Close the jars and let them cool down. The curd can be kept for 1-2 weeks if well chilled.