Cook chocolate cake batter according to package directions.
Add minced almonds and Finesse Jamaica Rum flavoring, stir to combine. Rinse pears, cut into quarters, remove core. Score each quarter a few times and press apart in a fan shape.
Grease and flour a small baking tray (41x29cm). Pour in chocolate dough 1cm thick and smooth out. Cover with pear slices. Heat the apricot jam together with the pear brandy and brush the pear slices with it. Bake in a heated oven at 180 °C for 40 minutes.
Cool the cake in the pan. Heat the cooking chocolate according to the instructions and drizzle in fine lines on the cake.
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