The chocolate base is prepared, the eggs are broken with a mixer for 3 minutes at high speed with sugar. Add the flour, sifted cocoa and salt. Baked base in a circular shape with a diameter of 24 cm on baking paper. Bake about 10 minutes at 190 C. hazelnut base is cooked, the eggs are broken and sugar for 3 minutes Add the sifted flour with the salt and ground hazelnuts. Bake on baking paper in a shallow baking oven (23h32 cm) for 10 minutes at 190 C. The baked hazelnut base is cut into strips 5 cm wide. The whole pear cut into four and each quarter is cut thin strips, it is not going to end. Put to boil the water, sugar, lemon juice and 2 sprigs of lavender. Once the turn five minutes, add the pear, cut into small pieces, and cut quarters. Leave to simmer 3 minutes and kotlonat off. Leave to cool in the syrup and drain thoroughly. The cream is put to boil with 2 sprigs of lavender. Add chopped chocolate, and stir until dissolved. Pour the seeds from the vanilla and mix well. Allow to cool and put to harden in the refrigerator for 3-4 hours. Cooled and compressed cream mix with a mixer, divided into two parts and half mix with small pieces of pear. The chocolate base is coated with a slight brush with the strained syrup pears and cover with 2 tbsp of cream. Each of the cut strips of hazelnut syrup base is lightly smeared with cream and spiral wound while covering the diameter of the chocolate base. Top side is coated with a cream in which no added pears. The cake is decorated side with coarsely chopped hazelnuts, and on top garnished with pear quarters, melted chocolate, lavender and hazelnuts.