Chocolate-pear cake with Rosehip Preserve| Maintal
Schokoladen-Birnen-Torte mit Hagebutten-Konfitüre
Ingredients
- 130 g of dark chocolate (70% cacao)
- 175 g of soft butter
- 200 g of brown sugar
- 175 g of flour
- 1 tsp. of baking soda
- 3 eggs (medium-sized)
- 700 g of whipped cream
- 1 can of pear halves (850 g)
- 8 sheets of gelatine
- Juice of 1/2 a lemon
- 7 tbsp. of Maintal Rosehip Preserve Extra
- 3 baby pears (jar) for decoration
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