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Today's recipe is for a gluten-free chocolate pound cake made with rice flour.
The pound cake batter is filled with cocoa powder and chopped chocolate.
The cake is fluffy and delicious when freshly baked, but it is even more moist and delicious after overnight, when the butter and chocolate have absorbed into the cake.

▷Ingredients (18cm pound cake pan)
100 g unsalted butter
80 g cane sugar
Pinch of salt
10 g cocoa powder
2 whole eggs
90 g rice flour
20 g ground almonds
5 g baking powder
80 g sweet chocolate

▷Preparation:
1. Bring unsalted butter and whole eggs to room temperature.
Preheat oven to 170°C.

▷How to make:
1. Add the sugar, salt and sifted cocoa powder to the unsalted butter and mix well.
2. Beat the whole egg and add it in 3 parts, mixing well each time.
3. Sift in the rice flour, ground almonds and baking powder. Add the chopped chocolate and mix well.
4. Pour the batter into a pound cake mold and bake in a preheated oven at 170℃ for 40-45 minutes.
5. Remove from the molds and wrap in plastic wrap while still hot to remove from heat.
6. Cut off the tops as desired and decorate with cocoa powder and pistachios.