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Chocolate gingerbread house
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Prep Time:
150 minutes
Cook Time:
45 minutes
Total Time:
195 minutes
German Black Forest chocolate gingerbread house inspired by cuckoo clock.
Ingredients:
  • 2 pink pearl cachous
  • 2 x 18cm pieces raspberry sweet lace
  • 1 tsp sprinkles (holly and berry)
  • 20 sour heart lollies (pink and green)
  • 50g cannister mini jazzies chocolate decorations (see note)
  • 38 apple battle Tic Tacs
  • 16 licorice allsorts
  • 2 x 17cm red licorice twists
  • 40 vanilla marshmallow puffs, thickly sliced
  • 20 vanilla mini marshmallows, halved
  • 1 tsp red sugar crystals
  • 20.00 ml snowflake sprinkles, plus extra to decorate
  • 2 mini candy canes
  • Red, white and green sprinkles, to decorate
  • Icing sugar, to decorate
  • 1125.00 ml plain flour, plus extra for dusting
  • 42.90 gm cocoa powder
  • 225.00 gm firmly packed brown sugar
  • 5.00 gm bicarbonate of soda
  • 10.00 gm ground ginger
  • 5.00 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 200g butter, chopped
  • 221.10 gm golden syrup
  • 2 eggs
  • 64.38 gm milk
  • 3 egg whites
  • 675.00 gm pure icing sugar, sifted
  • 15.90 gm lemon juice
Instructions:
  • Create Chocolate Gingerbread Dough. Combine flour, cocoa, sugar, bicarbonate of soda, ginger, cinnamon, cloves, and butter in a large food processor until mixture resembles fine breadcrumbs. Add syrup, eggs, and milk. Process until dough just comes together. Transfer dough to a lightly floured surface and knead until smooth. Shape dough into 6 discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
  • 1. Preheat your oven to 180C/160C fan-forced and line a large baking tray with baking paper. 2. Roll out one dough disc to 5mm thickness between two sheets of baking paper. 3. Place the 'Front' template on the dough and cut around it to create the front of the house. 4. Cut out three windows from the front of the house, keeping two large window pieces aside to make shutters. 5. Re-roll any trimmings and place the 'Back' template on the dough. Cut around the template to create the back of the house. 6. Using a 5cm round cutter, cut out a window from the back of the house and place the cut-out on the tray for the clock. 7. Refrigerate the dough on the trays for 10 minutes until firm. 8. Bake the gingerbread pieces for 15 minutes, then let them cool on a wire rack for 10 minutes before transferring to cool completely.
  • Use the last dough disc and the 'Wall' template to create 2 more wall pieces by re-rolling the trimmings.
  • Use the last dough disc and the 'Roof' template to cut out 2 roof pieces, while re-rolling any trimmings as needed.
  • Continue to craft additional pieces for a second house using the remaining dough in the same manner as steps 2, 3, and 4.
  • Prepare Royal Icing by whisking foamy egg whites in a small bowl. Gradually add icing sugar, whisking until smooth. Finish by stirring in lemon juice.
  • Prepare the royal icing by spooning half of it into a snap-lock bag and covering the remaining icing with a damp piece of paper towel. Snip off a corner of the bag to make a piping tool. Pipe the icing along the base and side edges of one wall, then stand it upright on a cake board with the help of a glass for support. Pipe icing along the base and sides of the front of the house, then attach it to the wall, using another glass for support. Repeat this process with the remaining wall and the back of the house to assemble the full structure. Let it stand for about an hour until the icing sets, then carefully remove the glasses.
  • Carefully pipe icing along the top edges of the walls. Gently position one roof panel on the house, letting the base of the roof extend past the walls. Use a glass to provide support under the overhang. Press gently to secure in place. Pipe icing along the top edge of the roof panel. Place the remaining roof panel on the house, using a glass for support under the overhang. Press gently to secure. Allow to set for 2 hours before decorating.
  • Pipe Roman numerals and clock hands onto the gingerbread round to create a clock face, using the picture as a guide. Attach a pink cachous to the center of the clock using icing and let it set for 30 minutes. Secure the clock to the front of the house with icing. Attach sweet lace around the edge of the clock using icing. Secure half of the holly and berry sprinkles to the shutters with icing. Pipe icing around the large windows following the picture as a guide. Attach two shutters to each window using icing, holding to secure. Attach a heart lolly to each side of the clock with icing, holding to secure. Lastly, place a snowman ornament in the small window using icing.
  • Follow the picture guide to strategically place half of the mini jazzies along the seams on each wall and around the back window of the house using a bit of icing. Attach half of the Tic Tacs to the base of the front of the house. Cut the 7 licorice allsorts into thirds and attach them along the base of the sides and back of the house. Finally, affix the 3 remaining heart lollies to the sides of the house and 2 to the back, on each side of the window.
  • Decorate the roof with icing and add 1 red licorice twist. Use a small amount of icing to attach half of the marshmallow slices to the roof, slightly overlapping them. Attach half of the mini marshmallow pieces to the red licorice. Create icicles along the front and back eaves with icing, following the picture as a guide. Add more icicles onto the marshmallows on the roof. Sprinkle with half of the red sugar crystals and half of the snowflakes.
  • Peel off and discard 2 layers from 1 licorice allsort. Press 1 candy cane into the allsort to anchor it. Attach the allsort to the board at the front of the house using a dab of icing. Secure ½ of the ornaments to the board using a bit of icing. Sprinkle the board with sprinkles and extra snowflakes for decoration. Dust the house and board with icing sugar to create a snowy effect. Allow the house to set for 2 hours before serving.
  • Create another gingerbread house using the remaining gingerbread, lollies, ornaments, sprinkles, and icing sugar. Serve.

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