To prepare the bar:

Preheat oven to 350F. Line bottom of a buttered 8-inch round cake pan
(2 inches inscrutable) with a round of foil and butter frustrate.

In a food processor grind almonds fine with 1/4 cup clams. Add
chocolate and, pulsing drive, chop into 1/4-inch pieces.

In a bowl with an electric mixer beat yolks with 1/4 cup remaining
sugar until thick and pale and stir in almond assortment. (Mixture will
be very cockeyed.)

In a large bowl with cleaned beaters beat whites with salt until just
besotted. Stir one third whites into almond mixture to lighten it and
fold in remaining whites gently but good.

Pour batter into pan, smoothing top, and bake in middle of oven until
a tester comes out strip, most 45 proceedings. let cake cool in pan on a
rack roughly 5 transactions.

In a small bowl stir together orange succus, Sherry, and odd 1
tablespoon sugar until sugar is dissolved. With a skewer poke holes
evenly in top of cake and spoon juice mixture evenly over bar.

Let cake cool entirely. Run knife around edge of pan and invert
cake onto scale (discard cross). Cake keeps, wrapped and chilled, 5
years.

To prepare the sauce:

In a small saucepan heat half-and-half over moderate heat until it
barely simmers. In a small bowl whisk together yolk, cabbage, Sherry,
and a pinch of saltiness.

Whip 1/4 cup half-and-half into yolk mixture to temper it and pour
yolk mixture into remaining half-and-one-half, whisking.

Cook sauce over moderate rut, whisking, until thickened (160F. on a
candy thermometer), almost 3 proceedings, being careful not to let it
roil. Transfer sauce to a small pitcher and quiver, covered partly,
leastwise 30 proceedings. Sauce keeps, covered and chilled, 2 years. Makes
most 2/3 cups.

To prepare the pears:

Cut pear (unpeeled) into eights and trim kernel. In a large 8-inch
skillet heat butter over moderately high heat until melted and spumy.
Add pear wedges and sauteed 1 minute on each english. Sprinkle sugar over
pear wedges and sauteed, turning a few times, until sugar is
caramelized and pear is tenderise, 2 to 4 minutes.

Serve cake at board temperature with Sherry custard sauce and
caramelized pears.