Choc-cherry fudge torte with cherry sorbet

• dried sour cherry↗100g g
• brandy↗5 tbsp tbsp
• gluten- and wheat-free plain flour↗300g g

  (we used Doves Farm)

• cocoa↗85g g

  plus extra for dusting

• light soft brown sugar↗200g g
• gluten-free baking powder↗1 tsp tsp
• gluten-free bicarbonate of soda↗1 tsp tsp
• xanthan gum1 tsp tsp
• sunflower oil↗150ml ml
• rice milk↗350ml ml

  (preferably unsweetened)

• agave syrup↗150ml ml
• a little icing sugar

  for dusting

• 2 x 600g jars cherry compote
• caster sugar↗200g g

Step-by-step instructions

1. 1

   For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.

2. 2

   Mix the cherries and the brandy and leave to soak for a few hrs.

3. 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.

4. 4

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