Martha's chocolate gingerbread house petit fours desserts recipes
Ingredients
3/4 cup boiling water
3/4 teaspoon bicarbonate of soda
1 1/2 cups plain flour
1/3 cup dutch processed cocoa powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 teaspoons baking powder
75g unsalted butter, softened
1/2 cup firmly packed dark brown sugar
3/4 cup treacle
2 eggs, at room temperature
Icing sugar mixture, for dusting
Raspberry licorice, to decorate
Whipped bittersweet ganache
125g 70% cocoa dark chocolate, finely chopped
1/2 cup thickened cream
Martha's chocolate gingerbread house petit fours desserts recipes
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 2cm x 24.5cm x 34.5cm swiss roll pan. Line base and sides with baking paper. Combine boiling water and bicarbonate of soda in a heatproof jug. In a separate bowl, sift together flour, cocoa, ginger, cinnamon, nutmeg, cloves, salt and baking powder.
Step 2
Using an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Add treacle and eggs. Beat until creamy, scraping down bowl. Reduce speed to low. Add flour mixture, in 3 batches, alternating with soda mixture, beating until combined. Beat for 15 seconds on medium-high.
Step 3
Pour batter into prepared pan. Bake for 20 minutes or until a skewer inserted in the centre of cake comes out clean (do not open door while cooking as cake may sink). Set aside for 20 minutes. Turn, top-side up, onto a wire rack to cool completely.
Step 4
Make Whipped bittersweet ganache: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until smooth, stirring every 30 seconds with a metal spoon. Cool completely. Whisk ganache until fluffy.
Step 5
Using a serrated knife, trim edges of cake. Cut cake into 2.5cm squares (you will need 75 squares). Cut 25 squares into triangles. Spread a little ganache on long side of each triangle. Place 1 triangle on the top of 1 square, ganache side down, to make a roof. Repeat with remaining cake and ganache. Dust with icing sugar mixture. Insert a 1.5cm long piece of licorice in each roof for a chimney. Serve.
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