Choc-cherry fudge torte with cherry sorbet Recipe

Preheat the oven to 180°C (350°F) and grease a round cake tin.

Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let it cool slightly.

In a separate bowl, whisk together the eggs and sugar until pale and fluffy. Gradually add the melted chocolate mixture and vanilla extract, mixing well.

Fold in the flour until just combined. Gently stir in the cherries.

Pour the batter into the prepared cake tin and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

While the torte is baking, prepare the cherry sorbet. In a blender, blend together the fresh cherries, water, sugar, and lemon juice until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.

Once the torte is baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Serve slices of the choc-cherry fudge torte with a scoop of cherry sorbet on top.