Beat the butter and sugar until frothy and add the eggs one by one. Mix flour and baking powder and stir into the foam mass, finally add the chocolate sprinkles. Fill into a 26 springform pan (greased and floured) and smooth out. Spread the drained pears on the batter. (they sink down while baking).
Bake the cake in the oven preheated to 160 - 175 ° C for 1 1/2 hours, remove and let cool. Dust with powdered sugar and cocoa (glaze with couverture if necessary).
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