Peel and cut the pears into small squares. Boil with water, flavored with cinnamon and lemon skin. Cut the white bread into thin slices. Whip the butter with 2/3 cups of sugar until it becomes frothy. Add the vanilla extract, cocoa sifted with ½ cup of flour, 3 egg yolks, chocolate flakes and finally the pears into squares. Whip 3 egg whites and gently add them to the mixture. Grease aluminum molds with melted butter and cover the bottom with white bread. Half fill the molds, put a layer of bread and fill with more mixture. Cover the molds with a sheet of aluminum foil and put them in the basket. Cook with 1 2/3 cups of water in a pressure cooker for 20 minutes, after the first whistle. Open and let cool. For the sauce: make 2 cups of strong tea. Aside, whip 2/3 cups of sugar with 2 egg yolks, 1 whole egg and 1/3 cup of flour. Add it to the tea and bring to a boil. Add rum to taste. Serve the dessert on a layer of sauce.