Choc-cherry fudge torte with cherry sorbet

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• Susan

  17 December 2012

  Susan rated and commented on this recipe

  

  Very tasty and the cake itself was very easy to make but dried sour cherries are very difficult to find! Any tips? I used 100g glace instead so the cherry taste was very subtle but still went down very well with lots of people back for seconds. I also struggled to find cherry compote and not sure the sorbet is as easy as it sounds in the recipe as mine did not turn out well - I made my own cherry compote first, using the easy cherry compote recipe from this site. Definitely DO NOT DO THIS! Cake = fab, but sorbet = next time will buy some readymade.

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• Ms_Vanilla_Rose

  21 December 2012

  Ms_Vanilla_Rose commented on this recipe

  The recipe looks lovely. However, I do find it rather misleading that the tag is "dairy and wheat-free, so vegans can dig in!" Vegans do not eat animal products. There are some products which meat both the criteria of being dairy-free and wheat-free which are not vegan, such as pork chops or cakes made with eggs. Whereas vegans can eat wheat unless they also happen to be avoiding wheat or gluten. :)

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• bc500

  31 December 2012

  bc500 rated and commented on this recipe

  

  OK-ish. Firstly, after 45 minutes it was nowhere near cooked. In fact it was pretty much still molten most of the way through and needed several minutes in the microwave to rescue it so that my guests could eat it. I had used a 20cm sandwich tin and the cake overflowed in the oven so it definitely needs a deeper tin. I found the sour cherries and the compote in Waitrose, but it seems that's the only place that sells them. The compote was good but the cake had a slightly odd texture and taste. It was fine, and good for a visitor who couldn't eat dairy or wheat, but I won't make it again.

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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

FOR THE SORBET

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

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 25 mins

Cook 45 mins

Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free

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

FOR THE SORBET

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

PER SERVING

582 kcalories, protein 4.0g, carbohydrate 101.0g, fat 18.0 g, saturated fat 3.0g, fibre 3.0g, sugar 71.0g, salt 0.7 g

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