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1
Cake: Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, and line the base with parchment paper.
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2
In a standing electric mixer whisk the yolks with the sugar until thick and light colored.
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3
Fold in chocolate, vanilla, and walnuts until just combined.
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4
Pour mixture into the prepared cake pan.
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5
Using a clean bowl again with the whisk, beat egg whites until soft peaks form, add icing sugar and continue beating until stiff.
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6
Gently fold in biscuits, almonds, and lemon juice.
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7
Pour mixture on top of walnut mixture already in cake pan.
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8
Bake in preheated oven for 55 minutes, or until skewer inserted in center comes out clean.
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9
Pears: Bring sugar and water to a boil in small pan.
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10
Let boil for 30 seconds, lower heat to a simmer and add vanilla beans.
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11
Poach vanilla beans for 10 minutes, remove from syrup and let dry in oven set at a very low heat (160 degrees F) for 2 hours.
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12
Halve each vanilla bean, making 8 pieces.
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13
Peel pears, halve, and remove seeds.
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14
Cut pears into large cubes, sprinkle with lemon juice, thread 3 to 4 cubes onto each vanilla bean.
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15
Heat butter and sugar in pan until a caramel color is reached.
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16
Place pear skewers in caramelized butter and allow to caramelize on all sides, about 5 to 7 minutes.
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17
Remove skewers from pan.
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18
Sabayon: Beat yolks with sugar in a medium bowl until light.
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19
Place bowl over simmering water and whisk in the eiswein.
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20
Beat until mixture triples in volume.
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21
Remove from heat and serve immediately with cake.
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22
Serve with cake and sabayon.
