巧克力莲蓉月饼 Baked Chocolate Mooncakes

I've have this mooncake making recipe book for many years and I actually missed out this lovely chocolate moooncakes! This year I've also seen more homebakers attempting this baked chocolate mooncakes each with slight variations. I knew this year die die I must try it out since I've started my first batch of traditional baked mooncakes. 

The chocolatey flavour was so inviting that I could not wait and tasted one after it cooled down! Yes you need not wait for it to rest a couple of days before savouring unlike the traditional baked mooncakes. I really enjoy eating this chocolate mooncake, very rich chocolate crust encased with lotus paste, walnuts and chocolates chips! If you are a chocolate lover like me, I'm sure you will love this baked chocolate mooncakes too! ^0^

Mini Chocolate Mooncakes without salted egg yolks

 Regular size one too....with salted egg yolks!

Recipe source : Y3K Mooncakes by Alan Ooi
Ingredient (10 x 125gm with yolks or approx. 20 x 50gm without yolks)
Skin

• 150gm golden syrup
• 80gm butter
• 1/2 tsp alkaline water
• 240gm plain flour
• 30g cocoa powder
• 1/2 tsp baking soda
• 1 tsp chocolate paste

Filling

• 580gm lotus paste
• 40gm toasted walnuts, chopped
• 30gm dark chocolate chips
• 10 salted egg yolks (pre-soaked in rose wine for at least 30mins, drain well before use)

Glaze (optional) : 1 egg yolk + 1/2 tbsp water

Method

1. Combine golden syrup and butter in a saucepan. Dissolve the mixture over low heat. Cool well. Stir in alkaline water and chocolate paste.
2. Sift flour, cocoa powder and baking soda in a mixing bowl.  Pour in the golden syrup mixture and mix into a smooth dough. Cover and rest for 1 hour. Meanwhile prepare the filling.
3. Combine lotus paste, walnuts and chocolate chips and mix evenly. Divide into 10 equal portions approx. 65gm each. Wrap each portion with a salted egg yolk and shape round. 
4. Divide skin dough into 10 portions, approx. 50gm each. Flatten each dough and wrap in the filling and shape round. Press into mooncake mould and dislodge mooncake on a lined baking sheet. 
5. Bake in preheated oven at 160 deg cel for 15 mins. Remove and cool for 15 mins. Glaze surface and bake for another 10 mins. Cool completely before storing. 

Cook-Your-Books #16 @ Kitchen Flavours

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.