Mix the walnuts, flour, cocoa powder and salt.

Mix the butter, chocolate, sugar A and egg yolk in a bowl.

Whip the egg whites with the sugar B until soft and glossy.

Start folding the meringue and the dry ingredients in the chocolate base, alternating them.

Spread the dough into a 5mm thick layer and bake in the preheated oven at 160C for 10-12 minutes.

When done, cut two 14cm discs and place aside.

Mix all the ingredients in a bowl.

Split in half and spread over the two discs of sponge. Freeze.

Combine the ingredients in a small tray.

Cover with aluminum foil and bake in the preheated oven at 150C for 30 minutes.

Allow to cool down then remove the pears from the syrup and press them in two 14cm cake rings. Freeze.

Heat up the milk, cream and honey. Separately, melt the chocolate.

Pour the hot liquid over the chocolate and blend well.

Add the butter and blend.

Split the ganache in two equal parts and pour each over the pressed pears. Freeze.

Bloom the gelatin in water.

Heat the cream A and milk in a saucepan. Add the gelatin to melt.

Pour over the two chocolates and cocoa butter (melted in advance preferably) and blend well.

Cool down to 30C then fold in the semi whipped cream.

Secure 2 16cm cake rings with plastic wrap and acetate roll.

Fill the rings half way with mousse, then place the pear and ganache insert in the center. Pour a bit more mousse and finish with the sponge and croustillant.

Freeze both cakes for at least 8 hours. Remove from the rings and decorate with velvet spray.