A great cake recipe for any occasion:
Cut gingerbread into small cubes and mix with the other ingredients. Mix sugar, egg yolk and egg until creamy. Make the cooking chocolate liquid in a water bath. Prepare the gelatine, soaked in cold water, in hot liquid. Whip the whipped cream until stiff. Now pour the whipped cream on the egg-sugar cream mold, then the liquid cooking chocolate. Finally, add the liquid gelatin and mix quickly.
Spread half of the chocolate mousse evenly in a loaf pan. Make a hollow in the center and fill it with the gingerbread mixture.
Cover with the remaining chocolate mousse and leave to cool.
Bring sugar or possibly honey with lime zest and wine to a boil and thicken a little with cornstarch mixed in water. Peel the pears, cut them in half and remove the core. Steep them for a few minutes in the broth. Lukewarm or possibly cooled to the chocolate terrine form.