Chocolate Mooncake with Ferrero Rocher

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 

1. Blend sugar syrup, corn oil and alkaline water together thoroughly.
2. 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.
3. 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.
4. Roll the dough into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
5. 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.
6. 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).