To poach the pears, bring the cold water and sugar to the boil in a large saucepan.
Cut off the bottom of the pear and remove the core (use an apple corer or a long shop knife) . Peel the pear and leave the stalk intact.
Gently place the pears into the liquid, turn down to a simmer and poach for 20 minutes until tender.
Preheat the oven to 180?. Line a loaf tin with parchment paper.
Break the chocolate into small squares and cut the butter into cubes. Place in the microwave and melt on high for 1 minute 30seconds or until all melted. This can also be done over a bowl of water and saucepan on the hob.
When the chocolate and butter are melted, stir in the sugar, then the almonds. Crack the eggs in a separate bowl and whisk lightly with a fork.
Stir in the eggs, vanilla and milk until all combined.
Pour the mixture into the lined loaf tin. Sit the pears in.
Sprinkle the chopped hazelnuts on top and bake in the middle shelf of the oven for 1 hour.
While the cake bakes makes the chocolate fudge sauce. Melt the butter and sugar in a saucepan. As they dissolve, pour in the cream.
While the cream heats, pop in the chocolate pieces and allow to melt. Stir continually and when all melted remove from the heat.
To serve, cut a slice of the cake, drizzle with the chocolate fudge sauce and serve with vanilla ice-cream.
