I made this cake last night for a friend’s birthday. It’s decadent and chocolately and topped with pears. We really liked it. It doesn’t have any flour – just almond meal – so it has a very dense texture. This isn’t necessarily bad (it was dense, but still light), but it did crumble a bit when you cut into it with your fork. I wonder if adding a bit of flour to the almond meal would help give it a bit of structure?