Beat butter with honey and a little sugar until thick and creamy. Separate the eggs and gradually stir the egg yolks into the butter. Mix the sweet breadcrumbs and almond kernels into the butter mixture. Beat the egg whites with the remaining sugar until stiff, then carefully fold into the butter-crumb mixture. At the end, add the coarsely chopped chocolate.
Butter and sugar small ramekins. Pour in 2/3 of the mixture and bake in a bain-marie at 180 degrees for about 30 minutes.
Cut the pear into wedges. Melt a little butter in a frying pan and fry the pear slices in it. Add honey, extinguish with pear brandy and turn the pears to the other side.
Serve the chocolate casserole with the pear wedges.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.