Choklad-cherryfudgetårta med cherry-sorbet

👩‍🍳 Gör så här

1. 1
   For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
2. 2
   Mix the cherries and the brandy and leave to soak for a few hrs.
3. 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.
4. 4
   Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.