adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Martha's chocolate gingerbread house petit fours
Martha's chocolate gingerbread house petit fours
0 Likes
Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Spread holiday cheer with Martha Stewart's festive gingerbread houses.
Ingredients:
  • 187.50 gm boiling water
  • 1.88 gm bicarbonate of soda
  • 375.00 ml plain flour
  • 42.90 gm dutch processed cocoa powder
  • 5.00 gm ground ginger
  • 5.00 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 1/4 tsp ground cloves
  • 1.20 gm salt
  • 6.00 gm baking powder
  • 75g unsalted butter, softened
  • 90.00 gm firmly packed dark brown sugar
  • 249.38 gm treacle
  • 2 eggs, at room temperature
  • Icing sugar mixture, for dusting
  • Raspberry licorice, to decorate
  • 125g 70% cocoa dark chocolate, finely chopped
  • 126.25 gm thickened cream
Instructions:
  • - Preheat your oven to 180°C/160°C fan-forced. - Grease a 2cm x 24.5cm x 34.5cm swiss roll pan and line the base and sides with baking paper. - In a heatproof jug, mix boiling water and bicarbonate of soda. - In a separate bowl, sift together flour, cocoa, ginger, cinnamon, nutmeg, cloves, salt, and baking powder.
  • Beat butter and sugar with an electric mixer until pale and fluffy. Mix in treacle and eggs until creamy, scraping down the bowl. Add flour mixture in 3 batches, alternating with soda mixture, beating until combined. Beat for 15 seconds on medium-high speed.
  • Pour the batter into the pan and bake for 20 minutes or until a skewer inserted in the center of the cake comes out clean. Avoid opening the oven door to prevent the cake from sinking. Allow the cake to rest for 20 minutes before flipping it onto a wire rack to cool completely.
  • Prepare Whipped bittersweet ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes until smooth, stirring every 30 seconds with a metal spoon. Allow to cool entirely. Whip ganache until fluffy.
  • Trim the edges of the cake using a serrated knife. Cut the cake into 2.5cm squares (you will need 75 squares). Cut 25 squares into triangles. Spread a little ganache on the long side of each triangle. Place 1 triangle on top of each square, ganache side down, to form a roof. Repeat with the rest of the cake and ganache. Dust with icing sugar mixture and insert a 1.5cm piece of licorice in each roof for a chimney. Serve.

Similar Recipes