425 gram tin pitted black cherries, well drained
¾ cup water
⅓ cup good quality cocoa
½ cup plain yoghurt
½ cup rice bran oil
1 large egg, size 7
1 teaspoon vanilla extract
finely grated zest 1 orange
100 grams finely ground roasted hazelnuts
100 grams brown rice flour
1 cup caster sugar
1 teaspoon baking soda
½ teaspoon ground mixed spice
125 grams dark chocolate, roughly chopped (68% cocoa)
40ml rice bran oil
Grease 12, ½ cup capacity cake tins or a standard muffin tin and place on a baking tray
Preheat the oven to 160°C fan bake. Roughly chop the cherries and place on kitchen towels to remove excess moisture.
Whisk the water and cocoa together in a small saucepan over a medium heat until smooth. Bring to the boil, stirring constantly then tip into a large bowl and set aside to cool for 10 minutes.
When cool, whisk in the yoghurt, oil, egg, vanilla and zest. Combine the ground hazelnuts, rice flour, sugar, baking soda and mixed spice. Stir into the batter until well mixed then stir in the cherries.
Spoon the mixture evenly into the tins. Bake for 25–30 minutes until risen and lightly firm when pressed with your finger and a skewer inserted into the centre comes out clean.
Cool for 15 minutes then remove from the tins and place on a cooling rack.
To assemble: Melt the chocolate and oil in a small saucepan, stirring occasionally until smooth. Cool until thick but pourable. Spoon over the cakes, letting it run down the sides. Decorate with extra chopped hazelnuts if desired. The cakes will keep for up to 4 days in an airtight container. Makes 12.