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This is lovely. I made a few minor changes: I used whole wheat pastry flour, and added an extra pear, and my chocolate bar was a little skimpy. It also didn't want to grate, so I just chopped it up with a chopper. Because of the extra pear (I think) I had to bake it for 70 minutes and it was still a little soft in the very middle. However, it was still wonderful - very rich without being overwhelming, and the pear, chocolate and buttery vanilla cake all balanced each other wonderfully.

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Jenny Sanders October 15, 2004

The recipe worked perfectly for me proportionwise. I did use about 1 and 1/2 fresh pears though. Great recipe. Thanks.

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abass47 October 15, 2007
Pear Chocolate Cake