Chocolate Cherry Fudge Torte

Chocolate+Cherry= Decadence+A Piece of Heaven...I mean I'm not a mathematician or anything but that does seem like a pretty solid formula. Hey, I don't make the rules 😂

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

For the sorbet

-2 x (600 jars cherry compote)

-200g caster sugar

Method

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. Line the base of a round, 20cm loose bottomed tin with baking parchment.

4. 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.

5. 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.

6. Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

Recipe from Good Food magazine, December 2012