Chocolate-Pear Crumble

This is so rich and so decadent and so delicious, whoever you cook it for will fall in love with you immediately. The secret is to use tinned pears and really good 70% dark chocolate.
1)In a food processor, blend 250g of plain flour, the grated zest of 1 orange to balance the sweetness of the pears and 125g of butter until the mixture looks like breadcrumbs. By hand, rub the butter into the flour with your fingertips, lifting the flour as you go until it looks like breadcrumbs. Stir in 90g caster sugar and 50g flaked almonds and leave aside while you prepare the fruit.
2)At the bottom of a pudding dish, lay 2 drained tins of pears and top with 75g of good 70% dark chocolate chopped fairly finely and 2 tablespoons of caster sugar, the juice of an orange and some lemon to give some zip. Tip on the crumble mixture and sprinkle on some demerara sugar. Bake at 170 degrees for about half an hour until the top is crisp and golden.