Choc-cherry fudge torte with cherry sorbet

Name: Choc-cherry fudge torte with cherry sorbet
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Cuts into 10 slices
Cuisine: german
Ingredients: 100g dried sour cherry; 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

4.15 (8)

⏱ 70 mins 🍽 Cuts into 10 slices 🌶 german ✅ More effort 🏷 Dessert

This indulgent German dessert features a moist, fudgy chocolate cake packed with brandy-soaked cherries. It is completely free from dairy and gluten, making it suitable for many dietary needs. The torte is baked until crisp on top but retains a soft centre, then served dusted with cocoa and icing sugar. It is accompanied by a simple, tangy cherry sorbet made from frozen compote. Perfect for slicing into ten portions at a dinner party.

Ingredients

100g dried sour cherry
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

Method

To prepare the sorbet, blend the cherry compote with the caster sugar until mostly smooth. Transfer this mixture into a container suitable for the freezer and freeze it until completely solid.
Combine the dried sour cherries with the brandy in a bowl and allow them to soak for a few hrs.
Preheat your oven to 160C/140C fan/gas 3. Line the base of a 20cm round loose-bottomed tin with baking parchment. In a large bowl, mix together the gluten-free flour, 85g cocoa, light soft brown sugar, gluten-free baking powder, gluten-free bicarbonate of soda and xanthan gum. In a separate jug, whisk the sunflower oil, rice milk and agave syrup. Pour the wet mixture into the dry ingredients and stir with a wooden spoon to combine. Fold in the soaked cherries and any remaining brandy. Scrape the batter into the prepared tin. Bake for 35-45 mins until the top is crisp but the centre remains fudgy. Leave the cake to cool in its tin.
Gently remove the cooled torte from the tin and place it on a serving plate. Lightly dust the top with extra cocoa powder and a little icing sugar. Serve each slice with a scoop of the prepared cherry sorbet.