Lightly grease an 8 inch flan pan.
To make the base, sift the flour into a mixing bowl and stir in the almonds.
Rub in the margarine with your fingertips until the mixture resembles breadcrumbs.
Add enough water to mix to a soft dough.
Cover, chill in the freezer for 10 minutes, then roll out and use to line the pan.
Prick the base and chill.
To make the filling, drain the pears well.
In a separate bowl beat the butter and sugar until light and fluffy.
Add the eggs and beat.
Fold in the almonds, unsweetened cocoa, and extract.
Spread the chocolate mixture in the pie shell and then arrange the pears attractively on top, pressing down lightly.
Bake in the center of a preheated oven at 400F for 30 minutes, or until the filling has risen.
Cool slightly and transfer to a serving dish, if preferred.
Dust with sugar.
To make the sauce, place the sugar, syrup, and water in a pan and heat gently, stirring until the sugar dissolves.
Boil gently for 1 minute.
Remove the pan from the heat, add the chocolate and butter, and stir until melted.
Serve with the flan.
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