Choc-cherry fudge torte with cherry sorbet

chocolate cake chocolate cherry christmas for everyone fudge cake gluten intolerant indulgent make ahead no dairy no gluten no nuts no wheat vegan cake vegan cakes

N/A

Cuts into 10 slices

Source

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

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.