Choc-Cherry Fudge Torte

INGREDIENTS:

This recipe makes 10 Slices Servings

  • 100g dried sour cherry
  • 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
  • 150ml agave syrup
  • A little icing sugar, for dusting

METHOD:

  • Leave the cherries to soak for a few hours.
  • Heat oven to 160°C/140°C fan/gas 3. Line the base of a round, 20cm loose bottomed 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.