Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the chocolate, mix.
Mix the flour, almonds and baking powder, stir avec the pear into the mixture alternately with the milk. Transfer the cake mixture to the prepared tin.
Mix the pears, hazelnuts and almonds with the lemon juice and sugar. Insert the pears into the cake mixture, top with the almonds and nuts.
Approx. 45 mins. in the centre of an oven preheated to 180°C, remove from the oven, cover with foil, bake for a further 30 mins. until cooked. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.