FODMAP Edition Virtual Show 2022: Spiced Flourless Chocolate Cake – Courtney Roulston

Low Fodmap/ GF/Soy Free SERVES 8 Recipe By Courtney Roulston

250g Dark chocolate, broken into chunks (can use GF or DF)
200ml Coles Extra Virgin Olive Oil
1 cup Coles Brown Sugar
1 shot espresso coffee
1 vanilla bean, seeds scraped
1 teaspoon Coles Ground Cinnamon
½ teaspoon Coles Ground Cardamom
1 cup ground Coles Almond Meal (can use pepita see meal if nut-free)
6 eggs, separated yolks and whites in 2 bowls
1 tablespoon Wellness Road Organic Cacao Powder or icing sugar for dusting

1. Preheat oven to 160 degrees.
2. Line a 23cm cake tin with baking paper-sides and the base.
3. Place the chocolate and olive oil into a large bowl over a pot of simmering water and stir until the chocolate has melted.
4. Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, cardamom and egg yolks into the chocolate mixture.
5. Beat the egg whites until they form soft peaks and then gently fold them through the chocolate mixture.
6. Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.
7. Allow the cake to cool in the tin before transferring to a serving plate.
8. Dust with cocoa or icing sugar before slicing into wedges.

Picture of Courtney Roulston

Courtney Roulston

Courtney Roulston first rose to fame after finishing as a finalist in Series 2 of MasterChef Australia 2010. Since 2011, Courtney has been working as the Head Chef at the Sydney Swans AFL team, cooking for the players and working closely with the Team Dietician. For the past decade, she has also proudly represented Coles Supermarkets as an Ambassador and has had the pleasure of immersing herself within various events, media and catering jobs scattered throughout Australia. Having recently participated in MasterChef Season 12 (All Stars Back to Win), you can also watch Courtney in Season 2 of the popular cooking series ‘Farm To Fork’ – currently airing on Network Ten.

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