Oatmeal Chocolate Cookies

I do not know how many times I declared my love for making mousse cakes. It is my favorite and I never ever get tired of it and it is such a joy sharing my cake creations with you. However, I also want to share a variety of recipes with you and this is why I am sharing a delicious cookie recipe with you today.
I am not a big breakfast person but I am an early morning person. I love getting up early and as soon as I got up I am full of energy but most of the time I am not hungry. Often my breakfast consists of a big cup of green tea. However, these days I enjoy a little bowl of porridge with pears, walnuts and a drizzle of maple syrup which keeps me warm during these cold winter days. But on those days that I am not hungry at all I enjoy one or two oatmeal cookies which consist of a thin layer of semisweet chocolate sandwiched between two cookies. The oats gives the cookie dough a distinctive flavor and the chocolate gives the hearty cookies a little more sweetness. These delicious cookies are full of delightfulness, very addicting and I also enjoy the cookies as an afternoon tea snack. The more I eat these cookies I have a feeling they might become to one of my favorite cookies of this year. 

Makes about 25 cookies ( 5 cm / 2 inches in diameter)

INGREDIENTS

  • 100 g / 7 tablespoons unsalted butter, soft
  • 75 g / 5 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 egg (medium size)
  • 50 g / 1/2 cup instant oats (quick cooking oats)
  • 200 g / 2 cups pastry flour
  • 125 g / 4 1/2 ounces chocolate (50 - 60 %), roughly chopped

DIRECTIONS

  • Whisk butter and sugar until creamy; add salt and egg. Add rolled oats and flour and mix until the dough comes together. 
  • On a lightly floured surface knead the dough until it is smooth. Form the dough to a disc, wrap it into cling wrap and let the dough chill in the fridge for 30 minutes.
  • Line two baking sheets with parchment paper. 
  • Preheat the oven to 200 °C / 390 °F. 
  • Take the dough out of the fridge and let it rest for 10 to 15 minutes at room temperature. Roll the dough out on a lightly floured surface (do not roll out entire dough at once, roll out half of the dough). While rolling out the dough lift it regularly, so the dough does not stick to your work surface. Roll the dough until it is 2 mm / 0.08 inch thick. The cookies taste the best on the thin side, so I do not recommend rolling the dough thicker than 2 mm. 
  • Cut out cookies with a cookie cutter; I used a 5 cm / 2 inches round cookie cutter but you can use any shape you like. Reroll the remaining dough, cut out cookies again, continue the procedure until the entire dough is used up. 
  • Place the cookies onto the baking sheets lined with parchment paper. Bake the cookies 7 to 9 minutes or until the cookies have a slightly golden color. 
  • Let the cookies cool completely on a wire rack. 
  • Melt the chocolate in a double boiler. 
  • Spread the melted chocolate onto half of the cookies. Gently place the rest of the cookies on top. Let the cookies firm up. 
  • Keep the cookies in an air-tight container or in a cookie tin. 


Passion Fruit Mousse Cakes

Whenever I pass a bakery or a pastry store I stop and look at the window display; I often go inside the store and look what kind of pastries and cakes are on offer. Here and there I buy something but most of the time I just have a look at the pastry display (sometimes I frustrate and annoy shop assistants with my cake curiosity). It makes me incredible happy just looking at beautiful cakes and I get inspired by the baked goods that I see in front of me.  A little while ago I passed a pastry store which doubles as a café (the cakes from this particular store are so-so, in my opinion) and I caught a glimpse of an older lady through the window of the cafe. At this very moment I passed the window the lady was digging into a little delicious looking mousse cake which had in the center a chocolate core. For me it was such an utterly beautiful cake creation. I went into the pastry store and I had a look at the window display in order to find out what kind of white mousse the "outside" of the cake was. It was a passion fruit mousse. My first thought was "is passion fruit and chocolate a good flavor pairing" but I was intrigued by the beauty of the cake that I decided to recreate the mousse cake. My doubts were unnecessary; the passion fruit mousse - it is not too strong -  goes so well with the chocolate mousse. These mousse cakes are so incredible delicious and I am very proud of my cake creation.






NOTES:

Cake Moulds

I used a silicone muffin pan for this recipe. The size of each mould is: 7 cm / 2.75 inches in diameter; the height is: 4 cm / 1.5 inches. I used little silicone moulds for the chocolate mousse cores as well. The size of each mould is: 2.5 cm / 1 inch in diameter; the height is 2.5 cm / 1 inch.
Whenever I make mousse cakes that need to be frozen I use silicone moulds. Unmoulding silicone moulds are very easy and one does not have to fuzz around dipping moulds into hot water.

Passion Fruits

I used a passion fruit juice - try to use a good quality passion fruit juice - for the  passion fruit mousse. Of course you can use the pulp of the passion fruits but remove the seeds; be prepared that you will need a lot of passion fruits. For the passion fruit glaze I used passion fruits but you can use juice as well.
When buying passion fruits look for fruits with wrinkled skin which indicates that they are ripe. If you buy smooth skinned passion fruits let them ripe for a few days at room temperature. Ripe passion fruits are best kept in the fridge.



Makes 8 to 10 mousse cakes (see my notes above)

Chocolate Mousse Core

  • 50 g / 3 tablespoons heavy cream
  • 15 g / 1 tablespoon granulated sugar
  • 70 g / 1 1/2 ounces chocolate (66%), finely chopped
  • 110 g / 1/2 cup heavy cream
  • Bring heavy cream and sugar to a boil. Set aside. 
  • Place finely chopped chocolate in a medium sized bowl. Pour the hot heavy cream to the chocolate and stir until the chocolate is completely melted. Let the chocolate mixture cool down to room temperature. 
  • In the meantime, whisk the heavy cream until creamy. Fold the whipped cream into the chocolate mixture. 
  • Pour the chocolate mousse into 8 to 10 little (silicone) moulds.
  • Freeze the moulds for at least 2 hours. 

Passion Fruit Mousse

  • 150 ml / 2/3 cup passion fruit juice
  • 7 g gelatin sheets, soaked or 2 1/3 teaspoons gelatin powder
  • 50 g / 1/4 cup granulated sugar
  • 30 g / 2 egg yolks (medium sized eggs)
  • 290 g / 1 1/4 cups heavy cream
  • Pour the passion fruit juice into a small pot, add 30 g / 2 tablespoons of sugar to it and heat the mixture; set aside. Add the gelatin to the juice and stir until the gelatin is completely dissolved. 
  • Mix egg yolks and the remaining sugar (25 g / 2 tablespoons) in a heat proof bowl. In a double boiler heat bowl with the egg sugar mixture, stir constantly, until it has reached 60 °C / 140 °F. Remove the bowl from the double boiler and continue to whisk until the mixture has cooled down. 
  • Add a little bit of the passion fruit mixture to the egg mixture, stir until all ingredients are well combined, add the rest of the passion fruit mixture and mix again until well combined. 
  • Whisk the heavy cream until creamy. Add one third of the whipped cream to the passion fruit mixture and mix well. Add the remaining whipped cream and fold it into passion fruit mixture. 
  • Scoop the passion fruit mousse into (silicone) moulds, almost to the top of the moulds.
  • Unmould the frozen chocolate mousse cores and gently press each core into each the passion fruit mousse cake.
  • Freeze the mousse cakes for at least 6 hours or overnight. You can also leave the frozen passion fruit mousse cakes in the freezer for several weeks.   

Almond Sponge Cake

  • 1 egg (medium size)
  • 15 g / 1 egg yolk (medium sized egg)
  • 30g / 1 egg white (medium sized egg)
  • 1 pinch of salt
  • 45 g / 4 tablespoons granulated sugar
  • 25 g / 3 tablespoons almond flour
  • 20 g / 3 tablespoons pastry flour, sifted
  • Preheat the oven to 190 °C / 375 °F. 
  • Line a baking sheet with parchment paper. 
  • Whisk egg, egg yolk and 25 g / 2 tablespoons sugar until fluffy (it takes about 3 to 4 minutes). Add almond flour and pastry flour and mix well. 
  • Whisk egg white and a pinch of salt until almost stiff. Add little by little the remaining sugar (20 g / 2 tablespoons) and whisk until stiff. 
  • Fold in the beaten egg white into the mixture. 
  • Spread the batter onto the baking sheet (25 cm 25 cm / 10 inches 10 inches).
  • Bake the sponge cake for 5 to 7 minutes or until light golden brown in color. 
  • Let the sponge cake cool completely. Cut out circles with a cookie cutter (the size depends on the size of your cake moulds; I cut out 7 cm / 3 inches in diameter circles).

Passion Fruit Glaze

  • 75 g  passion fruit pulp, 2 to 3 medium sized passion fruits, a little less than 1/4 cup
  • 10 g / 1 tablespoon granulated sugar
  • 1 g gelatin sheet, soaked or 1/3 teaspoon gelatin powder
  • You can remove the passion fruit seeds if you do not like the crunch of the seeds but I personally like the crunch and I think it looks very pretty. 
  • Add the passion fruit flesh and sugar into a small pot and bring it almost to a boil. Take the pot from the heat, add the gelatin and mix until the gelatin is dissolved. Pour the mixture into a small bowl. 
  • Let the mixture cool and let the glaze thicken up a little bit. As soon as the glaze starts thickening assemble the cakes. 

Assembling

  • Unmold the frozen mousse cakes. Place one sponge cake circle on each frozen mousse cake.
  • Spread the passion fruit glaze on top of each cake.
  • Let the cake defrost at room temperature. 

Chocolate Orange Entremets

Happy 2016! Hi! How are you doing? I hope you are all doing well and had a great start into the new year.
I have been hiding behind a curtain and I was working hours and hours behind the scenes. I was going through all my recipes that I have posted in the last five years. I was editing recipes and photos, labelling every single blog post which I have not done in my early blog posts, getting better at HTML and CSS, making little changes on my blog. It was exhausting and overwhelming but in the end I could not be happier. "Cleaning" my blog was on my mind for a very long time and I finally took the time to work on this project. It is a good start to the new year.
In order to celebrate this I am sharing my favorite cake - a chocolate orange layer mousse cake- that I made last year for the first time and it became to one of my all time favorite cake recipe which I adapted from the pastry chefs Sue and William Curley. Last year I came across the books "Couture Chocolate" and "Pâtisserie" (I own both books in the German translation) by Suzue and William Curley and I cannot recommend these books enough. These books are an excellent introduction to the world of (French) patisserie and chocolate. I spent countless of hours reading these two books and making recipes from the books last year and they are a constant source of inspiration to me.
I love the combination of chocolate and orange and making a layer cake with these flavor components was calling my name. This entremet is such an exquisite cake; I have no words for how delicious this entremet is.

NOTES:

Preparation Time

I am always hesitant to give an estimated time of preparation because I think that it can vary a lot from person to person. However, I also think it can be helpful, in particular for cake recipes that includes several steps, having an idea how long it takes. Hence, I will include an estimated preparation time in my future recipe post. It took me about 3 1/2 hours to prepare this layer cake. You have to freeze the cake for at least 6 hours. You can also keep the cake in the freezer for a couple of weeks.

Equipment

A cake frame/pan extender is needed.
Please use a kitchen scale. In this recipe I wrote down only the ingredients in metric and not in cups. I started to convert the ingredients from grams to cups and tablespoons but I was not comfortable with it. It is simply too imprecise.
Be prepared that you will need lots of bowls.

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The Winner Of The Giveaway...

I am truly sorry that I am only now announcing the winner of my little giveaway. I have been really sick in the last couple of days. Thankfully I am better now and I have the strength again getting up from my bed.
Dear Kat and Shangching, thank you for participating in my giveaway. I love both of your answers. The spatula is also one of my favorite baking tool. Every time I use the spatula, which I use almost every day, I think to myself that it is one of the best inventions.
Just as Kat, I also own cookie cutters and cake pans that used to belong my Swedish grandmother who died a month before I was born. But by using the cake pans and cookie cutters I feel a very special connection to it.
Back to the giveaway...
I wrote your names on two little pieces of paper. I placed the notes in a mixing bowl. stirred with a wooden spoon, closed my eyes and draw a piece of paper.
The winner is Kat. Congratulations! Please sent me an Email (bakingwithmarianne@gmail.com) with your address. so I can sent you the giveaway package.
Shangching, please do not be sad. I have prepared a lovely Christmas package for you, too.
Happy Holidays!

A Little Giveaway...

Today is Nobel Day! The Nobel Prizes are awarded every year on December 10th which is the anniversary of Alfred Nobel's death; he died in 1896. Unfortunately, there is no category for cuisine but I wanted to celebrate this special day with you, my dear readers, and host a little giveaway on my blog.
You can win a little package with baking equipments.
The package includes thickness / perfection stripes. In the beginninng of this year I bought myself a set of perfection stripes and it became a baking tool that I do not want to miss anymore. When rolling out dough the stripes help creating a perfect even dough texture. I wrote about thickness stripes on my blog post about pastry dough and tartlets. You will receive this set of thickness / perfection stripes.
One of my favorite German Christmas cookies are Spekulatius, speculoos cookies, and for this reason I decided to include a silicone speculoos baking mould (you will receive this one) and a handmade wooden speculoos mould that I bought at the Christkindlmarkt, Christmas market, in Munich.
If you want to win this package leave a comment under this post and tell me what is your favorite baking or kitchen tool. The giveaway is international and ends on December 15th, 2015 (at 23:59 pm CET).Good luck!