Biscuit: Preheat the oven to 180°C. Melt the chocolate in a bain-marie. Off the heat, add the sugar, cornstarch, one whole egg and the yolk of the second egg. Beat the remaining egg white until stiff and add it to the mixture. Pour into a mold and bake for 10 minutes. Leave to cool, unmold and cut to the desired size.
Crispy: Roast the hazelnuts, remove their skins, and chop them. Crush the lace pancakes. Melt the chocolates in a bain-marie, add the hazelnuts, hazelnut puree, and crumbled lace pancakes. Spread on the biscuit. Refrigerate.
Pear layer: Peel and dice the pears. Brown them with the butter and vanilla sugar. Drain and let cool. Spread on the crisp and refrigerate.
Chocolate mousse: Melt the chocolate. Beat the egg whites with the sugar until stiff. Fold them into the chocolate. Pour over the pear layer and refrigerate for 4 hours.
Decoration: Crumble the lace pancakes over the cake. Unmold carefully.
Serve this delicious cake, a harmonious blend of textures and flavors, perfect for ending a meal on a sweet and elegant note.
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