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.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior designs, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.
This topic brought to you from taste.com
0 comments:
Post a Comment