Name: Choc-cherry fudge torte with cherry sorbet
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Cuts into 10 slices
Cuisine: German
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

Gluten and dairy-free chocolate-cherry fudge torte with cherry sorbet on the side

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 600g jars cherry compote
200g caster sugar

Method

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.