Choc-Cherry Fudge Torte With Cherry Sorbet

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

• Cooking Time Prep 25 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  582

• Protein

  4g

• Carbs

  101g

• Fat

  18g

• Saturates

  3g

• Fibre

  3g

• Sugar

  71g

• 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
• For the sorbet
• 2 x 600g jars cherry compote
• 200g caster sugar

Directions

1. For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
2. Mix the cherries and the brandy and leave to soak for a few hrs.
3. 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.
4. Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

Categories: All Christmas, Fruit, Healthy, Special Diets