Cake complet au chocolat, gluten free

50 g of rice flour
50 g of complete rice flour
50 g of quinoa flour
40 g of oat bran (optional)
1 coffee spoon of baking powder 'without'
100 g dark chocolate 'without'
15 cl of almond cream
2 tablespoons oil
3 eggs
80 g rapadura sugar

Mix in a bowl, flour, (oat bran), sugar with baking powder.
Add eggs and mix.
Then the cream and oil and mix well.
Finally, add the melted chocolate.
Fill a cake mold for example
and bake for 30-35 minutes in a hot oven 180 ° (th.6).
Wait 5 minutes before unmould on a grid.