Description

This elegant mooncake features a tender, dark chocolate-infused crust that encases a rich, velvety chocolate and Oreo filling. Each bite offers a harmonious blend of deep cocoa notes and the familiar, comforting sweetness of crushed chocolate sandwich cookies, creating a decadent treat with a smooth, melt-in-your-mouth texture. The intricate design on the exterior adds a touch of traditional artistry to this modern dessert.

Ingredients

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**For the Dough:**
100g all-purpose flour
15g cocoa powder, unsweetened
70g golden syrup
1/4 teaspoon alkaline water (lye water)
25g vegetable oil
**For the Chocolate Oreo Filling:**
200g Oreo cookies, finely crushed (about 20 cookies, cream filling included)
50g unsalted butter, melted
60g condensed milk
20g cocoa powder, unsweetened
50g dark chocolate chips or chopped dark chocolate
**For Egg Wash (optional, for shine):**
1 egg yolk
1 tablespoon milk

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Instructions

**Prepare the Filling:** In a medium bowl, combine the finely crushed Oreo cookies, melted butter, condensed milk, and cocoa powder. Mix well until a thick, pliable dough forms. If the mixture is too dry, add a tiny bit more condensed milk; if too wet, add a tablespoon of crushed plain biscuits. Stir in the dark chocolate chips. Divide the filling into 8-10 equal portions (about 40-45g each) and roll them into smooth balls. Place on a plate and chill in the refrigerator for at least 30 minutes.
**Prepare the Dough:** In a large bowl, combine the golden syrup, alkaline water, and vegetable oil. Whisk until well combined. Sift the all-purpose flour and cocoa powder into the wet ingredients. Mix with a spatula until a soft dough forms. Do not overmix. Cover the dough with plastic wrap and let it rest at room temperature for at least 1 hour.
**Assemble the Mooncakes:** Divide the rested dough into 8-10 equal portions (about 25-30g each). Flatten one piece of dough into a thin disc, about 3-4 inches in diameter. Place one chilled filling ball in the center of the dough disc. Carefully wrap the dough around the filling, pinching the edges to seal completely. Ensure no filling is exposed.
**Shape the Mooncakes:** Lightly dust a mooncake mold (50g or 75g size) with a little flour, tapping out any excess. Place a wrapped mooncake ball into the mold. Press down firmly and evenly onto a baking sheet lined with parchment paper to create the desired pattern. Gently release the mooncake from the mold. Repeat with the remaining dough and filling.
**Bake the Mooncakes:** Preheat your oven to 170°C (340°F). Bake the mooncakes for 5-7 minutes. Remove from the oven and let them cool for 5 minutes.
**Apply Egg Wash (Optional):** If using, whisk the egg yolk and milk for the egg wash. Lightly brush the tops of the mooncakes with the egg wash. Be careful not to use too much, as it can obscure the pattern.
**Final Bake:** Return the mooncakes to the oven and bake for another 8-10 minutes, or until they are golden brown and the crust is set.
**Cool and Rest:** Remove the mooncakes from the oven and transfer them to a wire rack to cool completely. Mooncakes are best enjoyed after resting for 1-2 days at room temperature in an airtight container. This allows the oil from the crust to seep into the filling, resulting in a softer, more tender texture and enhanced flavor.

Notes

Ensure your golden syrup is of good quality for the best dough texture and flavor.

Do not skip the dough resting step; it allows the gluten to relax, making the dough easier to handle.

When pressing the mooncakes, apply even pressure to ensure a clear, well-defined pattern.

Store mooncakes in an airtight container at room temperature for up to 5-7 days.

For a richer chocolate flavor, use a higher percentage dark chocolate for the chips in the filling.

Prep Time: 60 minutes (including dough rest)
Cook Time: 15-17 minutes

Nutrition

Calories: 320 kcal
Fat: 15g
Carbohydrates: 45g
Protein: 4g