Beat 3 egg whites until stiff, stir in sugar. When this is over, add 3 egg yolks. Sift the flour into the mixture and fold in. Pour the mixture into a mold.
Baking: approx. 12 to 15 minutes at 180 ° C top and bottom heat.
Collect the juice of the pears. Cut the fruit into small pieces and spread on the base.
Make up to 500 ml of pear juice with water. Stir in the icing and bring to the boil. Put both chocolates in small pieces under the hot topping and stir until the chocolate has dissolved. Then pour over the pears (as quickly as possible, because the mass cools down quickly).
Garnish as desired with the whipped cream on top of the cooled topping.
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