Pear Sponge Cake
Preheat the oven to 180°C (approximately 350°F). Line the bottom of the springform pans with parchment paper. Grease the parchment paper with butter and sprinkle with flour.
Separate the eggs. Beat the egg yolks with 75 grams (approximately 1/3 cup) of sugar until creamy. Whisk the egg whites with the salt until stiff. Sprinkle with the remaining sugar and vanilla sugar and continue beating. Fold the egg whites into the egg yolk mixture. Sift the flour and cornstarch into the mixture and fold carefully. Remove 1/3 of the dough and stir in the cocoa.
Pour the two batters into the springform pans. Bake the dark cake for 15-20 minutes and the light cake for 25-30 minutes (until a toothpick inserted into the center comes out clean). Remove from the oven and let cool. Remove the cakes from the pans and cool completely on a wire rack. Halve the light cake horizontally.
Rinse the currants, pat dry and slice. Boil with the sugar and lemon juice for about 4 minutes. Pour into a bowl and cool.
Place a light cake on a pie plate. Surround with a springform pan rim. Brush with half of the currants and top with the dark cake. Brush with the remaining currants and top with the second light cake. Refrigerate.
Peel the pears, quarter and remove the core. Cube into small pieces. Boil the wine and vanilla sugar. Add the pear cubes and bring back up to a boil. Remove from the heat and let cool.
Soften the gelatin in cold water.
Coarsely chop 100 grams (approximately 1/2 cup) of chocolate. Melt over a hot water bath with the pear brandy, stirring constantly. Remove from the heat. Separate the eggs. Beat the yolks with half of the sugar over the hot water bath, stirring, until creamy. Remove from the heat and add the melted chocolate. Stir over a cold water bath until cold.
Beat the egg whites with the remaining sugar until stiff. Beat the cream until stiff and stir into the chocolate cream. Add the egg whites, gelatin and well-drained pears. Smooth the mixture on the cake and chill for at least 3 hours.
Chop and melt the rest of the chocolate. Spread around the edge of the cake and serve.