Warm chocolate cake with red wine poached pears

Melt chocolate over a double boiler, add butter. 

Separate the eggs and the sugar. 

Whip the whites and sugar to firm peaks, set aside. 

Whip the yolks and sugar until frothy. 

To the yolk mix, add the chocolate mixture. 

Fold in the meringue, followed by the flour. 

Pour into a parchment lined 9” round. 

Bake at 350F for about 15 mins. 

In a saucepan combine butter, sugar and corn syrup until melted. 

Add the flour and sesame seeds and stir to combine. 

Roll very thin, top with Maldon salt and bake at 300F until light golden around the edges. 

In a saucepan over medium heat, whisk in chocolate, sugar, heavy cream, corn syrup and salt until melted, continue whisking over low heat until it reaches 220F.

Remove from heat and add butter and vanilla. 

Sauce is ready to be used or cooled down for later use.  

Make a simple syrup with the water and sugar, heat up until the sugar dissolves. 

Add the red wine, cinnamon sticks and lemon peel. 

Add your peeled and cored pears and simmer until the pears are soft. 

About 20-30 mins depending on the ripeness of your pears.