For the pear and helena cake, first prepare the base. Beat the eggs and granulated sugar until foamy, mix the flour with the cocoa and fold into the mixture. Bake in the preheated oven at 160 °C for about 20 minutes.
For the custard, prepare the pudding according to the package instructions, soak gelatin sheets in water, squeeze them out, add them to the hot custard while it is still hot and let it cool down, stirring it again and again.
Empty the pear halves into a sieve, drain and quarter, spread the cooled base with cranberry jam and top with the pears. Whip the cream and fold it into the custard, spread it on the pears and let it set in the refrigerator.
For the chocolate sauce, heat all the ingredients and let cool, empty onto the custard and let the pear and helena tart set.