Choc-cherry Fudge Torte With Cherry Sorbet
This delectable chocolate cherry torte is a delightful gluten- and wheat-free treat that combines rich cocoa with sweet cherries soaked in brandy. The fudgy center of the torte pairs perfectly with the cherry sorbet, creating a luscious and elegant dessert that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 100g dried sour cherries
- 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
Instructions
- 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.
Cook Time
45M
Prep Time
PT25M
Yield
Cuts into 10 slices
Nutrition
- Calories: 582 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 101 grams carbohydrates
- Sugar Content: 71 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.7 milligram of sodium
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