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Put the butter and chocolate in a heatproof bowl and microwave for 1-2 mins, stirring occasionally until melted. Alternatively, melt in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water). Leave to cool for 5 mins. Heat the oven to 180C/160C fan/gas 4.
Tip the sugar and eggs into a bowl and beat with an electric whisk for 5 mins until thick and foamy – the beaters should leave a trail on the surface for a few seconds when lifted.
Sift in the flour and cocoa. Pour the melted chocolate mixture around the edge of the bowl and add the almond extract. Use a spatula or metal spoon to fold the ingredients together, trying to keep as much air in the whipped eggs as possible. When fully combined, divide the mixture between five ramekins. Nestle a pear half in the centre of each pudding, then scatter with the amaretti biscuit crumbs. Bake for 15-18 mins, or until set but the centre retains a slight wobble. Serve immediately with cold cream or ice cream.