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- 1 cup honey
- 0.333 cup granulated sugar
- 7 Tbsps butter
- 3 cups flour (all-purpose)
- 1 tsp pumpkin pie spice
- 3 Tbsps Cocoa
- 3 tsps Baking powder
- 2 eggs
- 2 Tbsps Rum
- 4 ozs Marzipan
- 0.333 cup powdered sugar
- 1 tsp Almond extract
- 1 cup Apricot jelly
- 7 ozs Chocolate (dark or milk)
- 1 cup powdered sugar
- 4 Tbsps milk
- 1 Tbsp butter
- ¼ cup white chocolate (melted)
Preheat oven to 350 F. Oil a rimmed cookie sheet.
Heat honey, sugar, and butter in a saucepan until sugar and butter are melted, stirring constantly. Let cool.
Mix flour, pumpkin pie spice, cocoa, and baking powder together and set aside.
In a large mixing bowl, beat together the eggs with the rum. Add the cooled honey mixture. and mix. Slowly add in flour mixture and mix until smooth.
Spread dough onto cookie sheet, appoximately 1/2 inch thick. Smooth top and bake for 20 - 30 minutes, or until wooden toothpick inserted in center of cake comes out clean. Let cool.
To assemble, knead marzipan with 1/3 cup icing sugar and almond extract. If too soft, add a bit more icing sugar.
Roll out marzipan mixture between two layers of plastic wrap until it is the size of the cake.
Cut the cake horizontally to make two layers. Brush bottom layer with jelly or marmalade and then cover with marzipan.
Next brush jelly or marmalade over marzipan layer. Cover with top cake layer. Cut into 1-inch (approx. ) squares.
In a double-boiler, melt chocolate and mix with 1 cup icing sugar, water or milk, and butter.
Dip "dominosteine" in chocolate and let set on cookie rack until chocolate has hardened. Place melted white chocolate in a small pipping bag and decorate the chocolate squares with dots of melted white chocolate for a domino decoration.