CHOC-CHERRY FUDGE TORTE WITH CHERRY SORBET

Choc-cherry fudge torte with cherry sorbet image

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

Provided by Sarah Cook

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 14

Ingredients

100g dried sour cherry
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

Steps:

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.

Nutrition Facts : Calories 582 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 71 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium