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Choc-cherry fudge torte with cherry sorbet

Choc-cherry fudge torte with cherry sorbet

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking
  • More effort
  • Cuts into 10 slices

This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegan
Nutrition: per serving
HighlightNutrientUnit
kcal582
fat18g
saturates3g
carbs101g
sugars71g
fibre3g
protein4g
low insalt0.7g
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Ingredients

For the sorbet

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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

Rating: 4 out of 5.8 ratings

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