INGREDIENTS

INSTRUCTIONS

To prepare the cake:
Preheat oven to 350F. Line bottom of a buttered 8-inch round cake pan
(2 inches deep) with a round of foil and butter foil.
In a food processor grind almonds fine with 1/4 cup sugar. Add
chocolate and, pulsing motor, chop into 1/4-inch pieces.
In a bowl with an electric mixer beat yolks with 1/4 cup remaining
sugar until thick and pale and stir in almond mixture. (Mixture will
be very stiff.)
In a large bowl with cleaned beaters beat whites with salt until just
stiff. Stir one third whites into almond mixture to lighten it and
fold in remaining whites gently but thoroughly.
Pour batter into pan, smoothing top, and bake in middle of oven until
a tester comes out clean, about 45 minutes. let cake cool in pan on a
rack about 5 minutes.
In a small bowl stir together orange juice, Sherry, and remaining 1
tablespoon sugar until sugar is dissolved. With a skewer poke holes
evenly in top of cake and spoon juice mixture evenly over cake.
Let cake cool completely. Run knife around edge of pan and invert
cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5
days.
To prepare the sauce:
In a small saucepan heat half-and-half over moderate heat until it
barely simmers. In a small bowl whisk together yolk, sugar, Sherry,
and a pinch of salt.
Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour
yolk mixture into remaining half-and-half, whisking.
Cook sauce over moderate heat, whisking, until thickened (160F. on a
candy thermometer), about 3 minutes, being careful not to let it
boil. Transfer sauce to a small pitcher and chill, covered partially,
at least 30 minutes. Sauce keeps, covered and chilled, 2 days. Makes
about 2/3 cups.
To prepare the pears:
Cut pear (unpeeled) into eights and trim core. In a heavy 8-inch
skillet heat butter over moderately high heat until melted and foamy.
Add pear wedges and saute 1 minute on each side. Sprinkle sugar over
pear wedges and saute, turning a few times, until sugar is
caramelized and pear is tender, 2 to 4 minutes.
Serve cake at room temperature with Sherry custard sauce and
caramelized pears.
Gourmet January 1994
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