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.