Choc-cherry fudge torte with cherry sorbet
Ingredients
- Step 1 100g dried sour cherry
- Step 2 5 tbsp brandy
- Step 3 300g gluten- and wheat-free plain flour (we used Doves Farm)
- Step 4 85g cocoa , plus extra for dusting
- Step 5 200g light soft brown sugar
- Step 6 1 tsp gluten-free baking powder
- Step 7 1 tsp gluten-free bicarbonate of soda
- Step 8 1 tsp xanthan gum
- Step 9 150ml sunflower oil
- Step 10 350ml rice milk (preferably unsweetened)
- Step 11 150ml agave syrup
- Step 12 a little icing sugar , for dusting
- Step 13 2 x 600g jars cherry compote
- Step 14 200g caster sugar
Calories: 582
Carbohydrate: 101 g
Protein: 4 g
Fat: 18 g
Cook time: 70 minutes
Prep time: 25 minutes
Total time: 95 minutes
Servings: 10
TAGS
Dessert
Dinner
German
Josh Eagleton
Chocolate cake
Chocolate cherry
Christmas for everyone
Dairy-free cake
Fudge cake
Gluten and dairy-free cake
Gluten free cake
Gluten intolerant
Indulgent
Make Ahead
No dairy
No gluten
No nut
No wheat
Sarah Cook
Vegan cake
Vegan cake
Directions
- Step 1 For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
- Step 2 Mix the cherries and the brandy and leave to soak for a few hrs.
- Step 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.
- Step 4 Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.