| How To Cook: |
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1. First make the chocolate sauce: mix equal parts of sugar syrup and melted plain chocolate, stirring over hot water, and blending until the mixture reaches the desired consistency-it will thicken as it cools.
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2. Now soak a Genoese sponge with equal quantities of sugar syrup and Kirsch.
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3. Place on it some cooked halved pears, coat with the chocolate sauce and decorate with whipped cream.
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