Preheat the oven to 350˚F.
Butter 4 (4-inch diameter) individual oven-proof ramekins or pots and set aside. With a hand mixer or in a standing mixer fitted with a paddle attachment, beat together the butter and sugar until pale and fluffy. Add the eggs and ginger and beat until well combined. Add the salt, flour and almond meal and mix on low speed until just combined. Using a spatula, gently fold in the pear cubes.
Divide the batter evenly between the ramekins or pots. If you would like to add the chocolate (and I highly recommend you do!) this is the point where you can bury a few cubes into each pot. If making one large cake, fold in the chocolate with the pears. Be sure to cover the chocolate with the batter. Sprinkle over the sliced almonds. Place the filled ramekins onto a sheet pan and bake for about 30 minutes or until a toothpick inserted comes out clean. If you are making the larger cake and not using the small pots, you will need to bake the cake for 50-60 minutes.
Transfer the pots to a wire rack to cool slightly before serving.