Fancy a gluten-free cake? Here's a recipe for a cake that's so moist and light. A fonio, hazelnut and chocolate cake between healthy and delicious. Decorated with raspberry.

Ingredients

• 100g pre-cooked fonio
• 50g rice flour
• 50g or more sugar to taste
• 85g melted butter
• 1 egg
• 100g dark chocolate
• 1 tablespoon crème fraîche
• 30g chopped roasted hazelnuts
• 1 handful chopped cashews
• 1/2 sachet baking powder
• For decoration
• 125g raspberries
• 50g dark chocolate
• 50g white chocolate
• 1 tablespoon crème fraîche

Preparation

In a bowl, pour boiling water (equal volume) over the fonio, cover for 20min. Then remove the seeds and microwave for 3 min. Leave to cool.

Preheat oven to 180°C, fan oven.

Melt the chocolate in a bain-marie, then add the butter until smooth.

In a separate bowl, beat the egg and sugar.

Add the chocolate and melted butter.

Add the rice flour, fonio and yeast. Mix well, then add the crème fraîche.

Add the crushed hazelnuts and cashews. To crush them, simply blend or use a mortar and pestle.

Place in a round silicone mould, otherwise it may stick, and bake for 15 to 20 min.

Leave to cool, then remove from the mould. Be careful when unmoulding, as the cake is very light and may break 😄.

Decorating the cake

Melt the dark and white chocolate, then add the crème fraîche. Mix until smooth and homogenous. Pour over cake. Add the raspberries and it's ready!