Chocolate and basil pound cake

1. Preheat oven to 180°C (th. 6). In a bowl, beat 3 eggs with 120 g of blond cane sugar. Stir in 180 g of rice flour and 1 packet of baking powder.

2. Over low heat, melt 100 g butter and 100 g of chopped milk chocolate. Add to the mixture, with 10 to 15 minced fresh basil leaves and mix well.

3. Pour the mixture into a lightly greased cake pan. Bake for 40 minutes.

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