Chocolate and Pear Dessert with Tea and Rum Sauce

6 ½ oz. white bread

1 ¼ cup sugar

3 ½ oz. pears

4 whole eggs

2 egg yolks

¼ cupbutter

¾ cup 00 flour

vanilla extract to taste

½ cup cocoa powder

30 oz. dark chocolate

2 Ecodoses of tea

Some rum

 

Peel and cut the pears into small squares. Boil with water, flavored with cinnamon and lemon skin. Cut the white bread into thin slices. Whip the butter with 2/3 cups of sugar until it becomes frothy. Add the vanilla extract, cocoa sifted with ½ cup of flour, 3 egg yolks, chocolate flakes and finally the pears into squares. Whip 3 egg whites and gently add them to the mixture. Grease aluminum molds with melted butter and cover the bottom with white bread. Half fill the molds, put a layer of bread and fill with more mixture. Cover the molds with a sheet of aluminum foil and put them in the basket. Cook with 1 2/3 cups of water in a pressure cooker for 20 minutes, after the first whistle. Open and let cool. For the sauce: make 2 cups of strong tea. Aside, whip 2/3 cups of sugar with 2 egg yolks, 1 whole egg and 1/3 cup of flour. Add it to the tea and bring to a boil. Add rum to taste. Serve the dessert on a layer of sauce.