Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate and Cherry Torte




Source of Recipe


Sainbury's


List of Ingredients




For the base:
150g ratafias biscuits
2 x 15ml spoons cocoa powder
50g melted margarine

For the sponge topping:
2 large eggs
100g caster sugar
100g rice flour
100g melted margarine
5ml spoon gluten free baking powder
3 x 15ml spoons cocoa powder
3 x 15ml spoons brandy
425g tin pitted black cherries in heavy syrup, drained

Recipe



Preheat an oven to 180°C, 350°F, Gas Mark 4.

For the base: Put the ratafias in a food processor and blend until they are fine. Add the cocoa powder and pour in the melted margarine. Transfer this mixture to a lightly greased, base parchment lined 23cm spring form cake tin, push the mixture well into the tin and bake in the oven for approximately 10 minutes.

For the sponge topping: Place the eggs and sugar in a glass bowl and place over a saucepan of simmering water, whisk and when it reaches blood heat, remove and transfer to a food mixer. Beat until the eggs have reached the ribbon stage.

With a large metal spoon, gently fold in the flours and then pour in the melted margarine.

Add the remaining ingredients and mix well, pour into the cake tin and bake in the oven for approximately 35 minutes or until a skewer inserted comes out clean.

Allow to cool, then remove from the tin and dust with icing sugar and cocoa powder if desired.