Choc-cherry fudge torte with cherry sorbet

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Choc-cherry fudge torte with cherry sorbet

By Sarah Cook

This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!

Prep:25 mins
Cook:45 mins
Plus soaking

More effort

Nutrition per serving

kcal 582
fat 18g
saturates 3g
carbs 101g
sugars 71g
fibre 3g
protein 4g
salt 0.7g

Ingredients

100g dried sour cherries
5 tbsp brandy
300g gluten- and wheat-free plain flour (we used Doves Farm)
85g cocoa, plus extra for dusting
200g light soft brown sugar
1 tsp gluten-free baking powder
1 tsp gluten-free bicarbonate of soda
1 tsp xanthan gum
150ml sunflower oil
350ml rice milk (preferably unsweetened)
150ml agave syrup
a little icing sugar, for dusting
2 x 600g jars cherry compote
200g caster sugar

Method

For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
Mix the cherries and the brandy and leave to soak for a few hrs.
Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

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