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Chocolate and Cherry Torte

ingredients

serves: 8
150 g ratafias biscuits
2 tbsp cocoa powder
50 g melted margarine
2 large eggs
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3/4 cup (100 g) 4 oz rice flour
100 g melted margarine
1 level tsp (5 ml) baking powder
3 tbsp cocoa powder
3 tbsp brandy
425 g tin pitted black cherries in heavy syrup, drained

accompaniments (you may need these)

method

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

2. 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 23 cm spring form cake tin, push the mixture well into the tin and bake in the oven for approximately 10 minutes.

3. 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.

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

5. Add the remaining ingredientsp 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.

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

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