How to make Chocolate & Rice flour Pound cakes | Gluten-free 

Cacao! ∴∵ゞ(´ω`*) ♪
This time is gluten-free Chocolate & Rice flour Pound cakes!
! When the dough is done baking, be sure to skewer it to check for freshness.
Depending on the condition, lower the oven temperature to 160-170°C and bake for an additional 5-20 minutes.
I tried gluten-free rice flour this time as well.
This was also really delicious! recommendation!
Originally a pound cake is a kind of butter cake.
It is supplemented with fresh cream without using butter.
This is not strictly a pound cake.
1: 04 Rolling crack
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■Cooking ingredients
[Material] (Pound Mold 180 x 85 x 60mm x 1piece)
■ Cocoa Pound Cakes (Chocolate Pound Cakes)
a - Rice flour: 90 g
a - Cocoa powder: 15 g
Egg (L): 2 pieces
White Sugar: 90 g
Heavy cream: 100 g
■ Topping Chocolate
Chocolate: Appropriate amount
Walnut: Appropriate amount
[How to make]
■ Chocolate Pound Cakes
1. Set a cooking sheet on the pound mold.
2. Sift together the powder of "a".
3. Beat eggs, add the White sugar. And mix well.
4. Put "1" in "3".
5. Whipped cream. Put it in "4" and mix.
6. Pour dough into mold.
7. Bake in an oven preheated at 180 ° C or higher for 35 minutes.
8. Melt the chocolate and put it on top of the pound cake.
9. Complete if chocolate solidifies by walnut etc.
[Rice flour]
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[Valrhona Chocolate EQUATORIALE NOIRE]
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[Oven range]
Panasonic NE-BS801(old)
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[Camera : SONY α7SⅡ]
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[Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED]
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[SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS]
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[Microphone : RODE VideoMic Pro Rycote VMPR]
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