For the Pears
3 cups sweet white wine
2 cups sugar
1 medium beet, peeled and sliced (see notes)
10 slices fresh ginger (about one 4-inch peeled piece)
1 teaspoon black peppercorns
1 teaspoon whole cloves
2 cinnamon sticks
4 firm Bosc pears, peeled, cored, and cut into 8 pieces lengthwise

For the Cake
4 ounces (1 stick) plus 1 tablespoon unsalted butter, cut into 1 tablespoon pieces
1 1/2 teaspoons Maldon salt, divided
16 ounces bittersweet chocolate, finely chopped
9 large eggs, separated and at room temperature
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons espresso powder
2 teaspoons pure vanilla extract
1 teaspoon salt