Chocolate Mooncake with Ferrero Rocher
A good combination in the dark chocolate mooncake with tiramisu lotus paste, fragrant and nutty.
Ingredients
- 115 g plain flour/all purpose flour
- 20 g cocoa powder - I used valrhona cocoa powder
- 90 g sugar syrup - or golden syrup
- 45 g peanut oil - I used corn oil
- 1/2 tsp alkaline water
Filling
- 210 g tiramisu lotus paste (from Sunlik) - divide into 12 portions, 17g each
- 12 pcs ferrero rocher
Instructions
- Blend sugar syrup, corn oil and alkaline water together thoroughly.
- Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes. Divide dough into 12 portions, 22 grams each.
- Weigh each portion of tiramisu lotus paste to 17g + ferrero rocher 13 grams = 30 grams. Wrap the ferrero rocher inside the lotus paste. Then wrap the paste filling in the dough.
- Roll the dough into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
- Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 13-15 minutes.
- Leave mooncakes to cool down completely and dust with edible gold dust before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming (no egg wash).
Notes
I'm using a 50g mould for this mooncake. For adding more lotus paste, please use a 75g mould.
Please keep in mind that all oven temperatures and baking time varies
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