The secret to the success of the recipe, of course, is to choose carefully the key ingredients: good ripe pears but not too soft, and no doubt, good dark chocolate. 14 portions

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    Cocoa cream 34% (water, sugar, vegetable fat: palm, vegetable oil: rapeseed, HAZELNUTS 5%, cocoa powder 4%, EGGS, BUTTER, LACTOSE, MILK powder, skimmed MILK powder, emulsifier: E322 sunflower lecithin, corn starch, thickener: E407, salt, colouring agent: E160, flavourings), frozen pears 13%, WHEAT  flour, sugar, gelatin (glucose/fructose syrup, water, sugar, gelling agent: E407, preservative: E202, acidity regulator: E330), EGGS, margarine (vegetable fat: palm, water, vegetable oil: sunflower, salt, emulsifier: E471, acidity regulator: E330), WHEAT starch, MILK powder, emulsifiers: E471-E472a-E472b, flavourings, raising agents: E450i-E500ii, stabilizer: E420ii, colouring agent: E160.

  • Reviews (1)

    Delicious cake and look very nice , Thanks

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