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1
Preheat oven to 350F.
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2
Line bottom of a buttered 8-inch round cake pan (2 inches deep) with a round of foil and butter foil.
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3
In a food processor grind almonds fine with 1/4 cup sugar.
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4
Add chocolate and, pulsing motor, chop into 1/4-inch pieces.
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5
In a bowl with an electric mixer beat yolks with 1/4 cup remaining sugar until thick and pale and stir in almond mixture.
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6
(Mixture will be very stiff.)
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7
In a large bowl with cleaned beaters beat whites with salt until just stiff.
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8
Stir one third whites into almond mixture to lighten it and fold in remaining whites gently but thoroughly.
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9
Pour batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 45 minutes.
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10
let cake cool in pan on a rack about 5 minutes.
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11
In a small bowl stir together orange juice, Sherry, and remaining 1 tablespoon sugar until sugar is dissolved.
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12
With a skewer poke holes evenly in top of cake and spoon juice mixture evenly over cake.
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13
Let cake cool completely.
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14
Run knife around edge of pan and invert cake onto plate (discard foil).
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15
Cake keeps, wrapped and chilled, 5 days.
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16
In a small saucepan heat half-and-half over moderate heat until it barely simmers.
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17
In a small bowl whisk together yolk, sugar, Sherry, and a pinch of salt.
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18
Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour yolk mixture into remaining half-and-half, whisking.
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19
Cook sauce over moderate heat, whisking, until thickened (160F.
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20
on a candy thermometer), about 3 minutes, being careful not to let it boil.
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21
Transfer sauce to a small pitcher and chill, covered partially, at least 30 minutes.
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22
Sauce keeps, covered and chilled, 2 days.
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23
Cut pear (unpeeled) into eights and trim core.
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24
In a heavy 8-inch skillet heat butter over moderately high heat until melted and foamy.
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25
Add pear wedges and saute 1 minute on each side.
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26
Sprinkle sugar over pear wedges and saute, turning a few times, until sugar is caramelized and pear is tender, 2 to 4 minutes.
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27
Serve cake at room temperature with Sherry custard sauce and caramelized pears.
