For the pear cake with chocolate base and crumble, boil water and sugar with the cinnamon stick, add the rum. Cut the pears into eighths, pour over them and leave to infuse for about 2 hours.
Cream the margarine with the sugar and vanilla sugar, slowly add the eggs. Mix flour, cinnamon, cocoa and baking powder, also stir in.
Spread the batter on a baking sheet, top with the pears. Mix sugar, vanilla sugar, margarine and flour into crumbles and sprinkle on top.
Bake the pear cake with chocolate base and crumble at 180 degrees for about 60 minutes.
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