Chocolate and cherry polenta cake

1. Sieve all the dry ingredients together.
2. Whisk all of the wet ingredients together : olive oil, lemon juice, oat milk and soya yoghurt.

3. Chop the Alto el Sol chocolate into small pieces and fold through the cake mix.
4. Place into a piping bag and pipe 45g onto each mould.

5. Bake at 170°C for 8min.

Creme Chantily

1. Mix the vegan cream #1 and sugar together then add the cacao powder and then heat to 50°C allow to cool.

2. Add the remaining cream and homogenise together .

3. Allow to cool for 2 hrs in the refrigerator and then it can be whipped.

Chocolate and cinnamon sorbet

1. Warm the water up the to 40°C.
2. Mix all of the dry ingredients together and then whisk into the warmed water.
3. Cook to 80°/85°C to pasteurise.
4. Pour onto the chocolate and emulsify well. Allow to chill overnight.
5. Churn the sorbet and then pipe into small sphere moulds and freeze.
    

Cherry Compote 

1. Cut the cherries in half.

2. Make a stock syrup with the sugar and water infused with the elderflower.

3. Add in the cherries and gently simmer until they are cooked

4. Strain of the syrup and reduce to thicken. Finally, add the St Germain liquor to taste.

Decoration

1. Temper the chocolate
2. Place a guitar sheet on to a plastic board.
3. Dust with the gold powder.
4. Pipe the tempered chocolate on top and then smooth out to a thin layer.
5. Allow to touch dry and then using your desired cutter cut through the chocolate.
6. Pace a layer of silicon paper on top and then a flat tray and place into the fridge to set
    

Assembly 

1. Place the chocolate polenta cake on to the plate and pipe a line of the chantilly cream either side.
2. Stick the chocolate decoration to the sides of the cake.
3. Place the chocolate sorbet on top.
4. Pipe bulbs of the Creme Chantilly.
5. Place the cherries on top.
6. Drizzle the thicken cherry syrup around the edge.