Black Cherry and Kirsch Truffle Torte

Ingredients

• 350g black cherries, stoned and chopped (canned may be used)
• 4 tbsp kirsch liqueur
• 1 tsp almond essence
• 200g quality dark chocolate
• 175g creamed coconut, roughly chopped or grated
• 100g hard (block) vegetarian margarine
• 200g vegetarian almond crunch biscuits
• 50g hazelnuts, roughly chopped

Method

1. Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
2. Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
3. Melt the chocolate, creamed coconut and margarine together over a gentle heat.
4. Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
5. Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.
6. Turn out the desserts and serve on individual plates.