Hazelnut Raspberry Torte with Chocolate Ganache kitchen
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Prep: 15 mins | Cooking: 30 mins | Serves: 12
Spoiling mum
Cooking oil spray, to grease 2 cups Equal Spoonful ¼ cup milk 6 eggs 1 cup self-raising flour 1 Tbsp cocoa powder 1 tsp baking powder 1 tsp bicarbonate of soda 1½ cups (150g) hazelnut meal 2 tsp vanilla extract 100g unsalted butter, melted 75g dark chocolate 300ml thickened cream 1 Tbsp raspberry jam 3 tsp water 250g fresh raspberries ¼ cup hazelnuts
1. Preheat oven to 160°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper. 2. Combine Equal Spoonful and milk in a medium bowl and set aside. Put eggs in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until very light and foamy. Add Equal mixture and beat for a further 1 minute or until creamy and slightly thickened. 3. Sift in flour, cocoa, baking powder and bicarbonate of soda. Add hazelnut meal, vanilla and butter, and use a wooden spoon to gently fold in until combined. Spoon mixture evenly into prepared tins. 4. Bake for 30 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely. 5. Meanwhile, to make chocolate ganache, put chocolate and 2 Tbsp of the cream in a medium heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and set aside to cool to room temperature. Put remaining cream in the bowl of an electric mixer and beat on high, using whisk attachment, until firm peaks form. Set aside. Combine jam and water in a small bowl until smooth, and set aside. 6. Put 1 cake on a serving plate and top with whipped cream. Drizzle with jam mixture and scatter over ½ of the raspberries. Sandwich with remaining cake. Spread chocolate ganache over top of cake. Garnish with hazelnuts and remaining berries. Serve.
Equal at a Glance
About Us
As Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life...without all the calories, of course! For over 30 years, Equal has proudly been a part of “sweet moments” around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!
Equal Products
We aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of EQUAL SPOONFUL in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.
Cooking with Equal
Equal is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.
Chef’s Tip
● Use milk to glaze the tops of cakes or muffins which require browning. ● Substitute plain flour for self-raising flour when using Equal. ● When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture. ● Equal can also be used to reduce calories in savory recipes and works well in marinades, glazes and dressings.
Baking Tip
One cup of EQUAL SPOONFUL is equal to one cup of sugar
1 tsp of EQUAL SPOONFUL
1 TBS of EQUAL SPOONFUL
1 cup of EQUAL SPOONFUL
1 tsp of sugar
1 TBS of sugar
1 cup of sugar
*This product is much lighter in weight than sugar. Be mindful that it does not measure gram for gram, please check measurements when substituting Equal for sugar in recipes.
For more information on our current range, please visit: www.equalchoice.com.au/products
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Hazelnut Raspberry Torte with Chocolate Ganache Prep: 15 mins | Cooking: 30 mins | Serves: 12
Cooking oil spray, to grease 2 cups EQUAL SPOONFUL ¼ cup milk 6 eggs 1 cup self-raising flour 1 Tbsp cocoa powder 1 tsp baking powder 1 tsp bicarbonate of soda 1½ cups (150g) hazelnut meal 2 tsp vanilla extract 100g unsalted butter, melted 75g dark chocolate 300ml thickened cream 1 Tbsp raspberry jam 3 tsp water 250g fresh raspberries ¼ cup hazelnuts
1. Preheat oven to 160°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper. 2. Combine Equal Spoonful and milk in a medium bowl and set aside. Put eggs in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until very light and foamy. Add Equal mixture and beat for a further 1 minute or until creamy and slightly thickened. 3. Sift in flour, cocoa, baking powder and bicarbonate of soda. Add hazelnut meal, vanilla and butter, and use a wooden spoon to gently fold in until combined. Spoon mixture evenly into prepared tins. 4. Bake for 30 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely. 5. Meanwhile, to make chocolate ganache, put chocolate and 2 Tbsp of the cream in a medium heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and set aside to cool to room temperature. Put remaining cream in the bowl of an electric mixer and beat on high, using whisk attachment, until firm peaks form. Set aside. Combine jam and water in a small bowl until smooth, and set aside. 6. Put 1 cake on a serving plate and top with whipped cream. Drizzle with jam mixture and scatter over ½ of the raspberries. Sandwich with remaining cake. Spread chocolate ganache over top of cake. Garnish with hazelnuts and remaining berries. Serve.
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Raspberry Red Velvet Cupcakes Prep: 20 mins | Cooking: 20 mins | Serves: 16
1 ¾ cups plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 2 Tbsp cocoa powder 2 cups EQUAL SPOONFUL 3 eggs, separated 200g unsalted butter, melted 1 cup buttermilk, room temperature ½ cup frozen raspberries, thawed 1 tsp vanilla extract 2 tsp white vinegar 5 tsp red food colouring Red, pink and white heart shaped sprinkles, to decorate
1. Preheat oven to 160°C. Line 16 holes of two 12 hole 1/3 cup capacity muffin trays with muffin paper cases. 2. Sift flour, bicarbonate of soda, baking powder and cocoa into a large bowl. Stir in Equal Spoonful. 3. Put eggwhites in a large bowl and beat with an electric hand mixer on high until soft peaks form. 4.
Combine yolks, butter, buttermilk, raspberries, vanilla and vinegar in a medium bowl. Stir in food colouring, then add to flour mixture. Stir well. Fold eggwhites into batter in 2 batches. Spoon batter evenly into paper cases (about ¼ cup per case).
5. Bake 20 minutes or until cooked when tested with a skewer. Set aside for 10 minutes, then set aside on a wire rack to cool completely. 6. Meanwhile, to make frosting, put cream cheese in the bowl of an electric mixer and beat on medium speed until smooth. Add milk and Equal Spoonful and beat until well combined. Spoon frosting into a piping bag pitted with a fluted 1cm nozzle. Pipe frosting on top of cakes. Scatter with sprinkles to decorate. Serve.
CREAM CHEESE FROSTING 2 x 250g cream cheese, chopped, room temperature ¼ cup light milk ½ cup EQUAL SPOONFUL
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Apple Cinnamon Scrolls Prep: 20 mins | Cooking: 20 mins | Serves: 16
2 cups self-raising flour 1 tsp baking powder ½ tsp ground cinnamon 100g unsalted butter, chopped, chilled cup milk Extra flour, to dust 1 egg yolk, lightly beaten FILLING 20g butter, chopped 4 medium apples, peeled, cored, diced into 1cm cubes ¼ cup EQUAL SPOONFUL 1 tsp ground cinnamon ICING 3 Tbsp EQUAL SPOONFUL 2 tsp corn flour 2 tsp water
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1. To make filling, melt butter in a large non-stick frying pan over a high heat. Add apple and cook for 8 minutes or until lightly browned and just tender. Stir in Equal Spoonful and cinnamon, then remove from heat and transfer to a medium bowl. Set aside for 10 minutes to cool. 2. Meanwhile, preheat oven to 200°C. Line an oven tray with baking paper. Sift flour, baking powder and cinnamon into a large bowl. Add butter and use your fingertips to rub into flour until mixture resembles fine breadcrumbs. Make a well in centre and add milk. Use a butter knife to stir, cutting into mixture, until a soft loose sticky dough forms. 3. Turn out dough onto a lightly floured bench and knead until all flour has been incorporated. Roll dough between 2 sheets of baking paper into a 5mm thick rectangle, roughly 35 x 30cm. Scatter apple mixture on top, leaving a 1cm border. 4. Roll up from 1 long side to form a log. Trim off edges, then cut into twelve 2cm thick rounds. Arrange rounds 5mm apart, cut side up, on prepared tray. Brush with a little of the egg yolk and bake for 20-25 minutes or until golden and cooked through. Set aside for 15 minutes to cool slightly. 5. Meanwhile, to make icing, combine ingredients in a small bowl until smooth. Drizzle icing over warm scrolls and serve immediately.
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Berry Tiramisu Prep: 20 mins | Chilling time: 4 hours | Serves: 10 225g (rectangular) bought unfilled sponge 250ml (1 cup) freshly brewed coffee, cooled Âź cup EQUAL SPOONFUL 2 x 150g tubs vanilla bean fromage frais 520g (2 cups) diet vanilla yoghurt 125g punnet blueberries 250g punnet strawberries, sliced 125g punnet raspberries Cocoa powder, to dust
1. Halve sponge through centre to form 2 thin rectangles. Arrange a sponge piece in the base of a 2L (8-cup) dish, trimming to fit. Combine coffee and Equal in a jug. Pour half of the coffee mixture over the sponge. 2. Whisk fromage frais and yoghurt in a large bowl. Sprinkle half of the blueberries and half of the strawberries over sponge. Spoon over half of the yoghurt mixture. Top with remaining sponge piece. Pour over remaining coffee mixture. Top with remaining blueberries and strawberries. 3. Spoon over remaining yoghurt mixture and sprinkle with raspberries. Cover with plastic wrap and refrigerate for at least 4 hours to allow the flavours to develop. 4. Dust with cocoa powder to serve. **CHEF"S TIP: You can use 500g frozen mixed berries instead of fresh. **Note: This recipe is courtesy of Diabetic Living Magazine.
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Vanilla French Toast with Orange and Maple Prep: 15 mins | Cooking: 15 mins | Serves: 4
6 eggs 50g marscapone 20ml pouring cream 2 tsp Queen Vanilla Bean Paste 3 Tbsp EQUAL SPOONFUL 2 tsp finely grated orange zest 2 tsp ground cinnamon 1 baguette or brioche loaf, cut into 2-3cm slices 100g butter 100ml Queen Pure Maple Syrup 100g Frozen Blackberries, to serve
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1. Whisk eggs, marscapone, cream, Vanilla Bean Paste, Equal, orange zest and cinnamon in a medium bowl until well combined.
2. Dip bread sliced into egg mixture until well soaked, draining away excess egg mixture. 3. Heat a teaspoon of butter in a large heavy based frying pan. Add a few slices of bread and cook until lightly browned on both sides. Repeat with remaining butter and soaked bread. Add a little more butter if needed. 4. Serve immediately with maple syrup and blackberries. **NOTE: This recipe thanks to our friends at Queen Fine Foods. It has been adapted with Equal for a lower calorie option.
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