This is a bit of a faff. I will do this on occasions such as Xmas or Easter but it will not become an every month feature unless it works with my cheating ways!
I try these recipes with whole eggs whisked well and most of them are successful and so I will once again, outrage any chefs out there but I am not one and I need time not kudos. It is not my career path. Ordinary mortals simply wish to produce reasonably decorative but infinitely palatable food. Sorry chefs!

A great pud and very easy! I think the tin size is important on here...I'm glad I read the previous reviews, got a 25" tin and used a paper liner and it was divine...smooth, rich, chocolatey and delicious!

I needed a gluten free pudding so tried this. It was fab and I now make even when I don't need a gluten free recipe. I use ground almonds instead of hazelnuts and I replaced the brandy with ameretto. It is a lovely light dessert and everyone has always loved it.

Fantastic recipe. Very easy to make and extremely light and tasty. Used tinned pears which worked really well.

Perfect result....i used tinned pears and dropped a couple of whole hazelnuts in the mixture and it worked out just fine. The cake is not so sweet, which i prefer, and the texture come light with a crispy top.....i m happy :)

Made this cake this evening as I had some ripe pears left over. Left out the brandy for my children.
Unfortunately my pears sunk as well and my daughter didn't like the pears. Didn't stop her eating the cake around though.
After reading the other comments, I will try again by adding the pears after 10 min in the oven.
I too didn't have hazelnuts so used ground almond instead. I will also try with raspberries.
Very nice tasty and light cake but the sinking pears made it a bit soggy at the bottom.

Great recipe. Easy to make. Rises appropriately. Has that slightly odd texture of a gluten free cake but tasty none the less.

Delicious! It was so light, it tasted like a mousse! Would definitely recommend giving this one a try.

Wonderfully light and very moreish. Made for a coeliac friend but absolutely everyone just loved it!

Made this for dessert for mother in law with gluten allergies and it was lovely for all concerned! Easy to make and tastes gorgeous! I served with thick cream and popped some raspberries on the plate too!

Looks like agreat recipe BUT why choose such an awkward size for a cake tine? I have been unable to get a 25cm cake tin of any type. The nearest equivalent is £13.99 and a 23cm square. Why don't recipe writers ever think that many tins are either unobtainable or overtly pricy or both?

This is a delicious cake, very light for a flour less chocolate. I didnt add pears and honestly didn't miss them. I plan to make many more with this recipe

I made this without the pears as I didn’t have any. It was absolutely delicious, much lighter than other flourless chocolate cakes I’ve made and way more moist. It is a winner as we are now gluten free in our house, but, thankfully, not chocolate-free!

I have just made this cake, in fact its still in the oven at the moment but its looks amazing!
I was a bit nervous about it not rising, having read other comments but it has probably doubled in volume! As long as you are careful with folding the egg whites in, I can't imagine how it could go wrong. I used two loaf tins, sprinkled raspberries over instead of the pear and ommited the brandy. Can't wait to taste it!

I have just made this cake, in fact its still in the oven at the moment but its looks amazing!
I was a bit nervous about it not rising, having read other comments but it has probably doubled in volume! As long as you are careful with folding the egg whites in, I can't imagine how it could go wrong. I used two loaf tins, sprinkled raspberries over instead of the pear and ommited the brandy. Can't wait to taste it!

Made this recipe with almonds instead of hazelnuts and also added a little salt. Also used tinned pears as it's difficult to get good pears at the moment. A winner in my house!

A lovely moist, light and tasty cake! I crushed the hazelnuts (couldn't find ground) so there was some texture in the final product which actually worked really well. I also added the pears 10 minutes in to avoid sinking with no ill-effects. Serving with creme fraiche worked wonderfully.

Yes, the cake wasn't that deep, but this is to be expected for a flourless recipe. The taste and texture was excellent and I shall definitely be making this again.

cake heaven!

Wow - this is absolutely delicious. I made it with ground almonds and it was superb. I'm sadly wheat intolerant and this was the perfect dessert for me plus everyone else loved it too. I am now searching for other recipes that are wheat free and as delicious.

A great dessert. I used Pecans and vanilla extract in place of hazelnut and brandy and it turned out beautifully