Chocolate Gingerbread Cake Petit Fours with Marzipan and Red Currant Jelly 

Chocolate Gingerbread Cake Petit Fours with Marzipan and Red Currant Jelly


Preparation:75 min
Ready in:100 min


For pieces

For the cake batter
60 gramsHoney
70 gramsbrown Sugar
35 gramsButter
175 gramsPastry flour
1 generous pinchPotash
½ teaspoonsAmmonium carbonate
2 tablespoonsrum
1 tablespoonGingerbread spice
For the filling and the glaze
Powdered sugar (for dusting)
200 gramsMarzipan
300 gramsRed currant jelly
400 gramsDark chocolate
200 gramsSugar
60 gramswhite Couverture


1 For the cake: Gently heat the honey, sugar and butter and stir until emulsified. Let cool slightly then add the eggs and flour. Dissolve the baking soda and baker's ammonia in the rum then stir into the batter along with the gingerbread spice.
2 Preheat the oven to 160°C (approximately 325°F) convection and grease a baking pan (about 12 x 20 cm) (approximately 5 x 8 inches) with parchment paper. Transfer the batter to the prepared pan, smooth the top and bake for about 25 minutes. Let cool, loosen from the pan and cut in half horizontally. Lightly dust a clean work surface with powdered sugar and roll out the marzipan to the size of the pan. Spread 1/2 of the currant jelly over 1 layer of cake and press the Marzipan on top. Spread the remaining jelly over top and press the remaining cake layer gently on top. Cut into 2 x 2 cm (approximately 3/4 x 3/4 inch) cubes.
3 For the glaze: Chop the dark chocolate. Heat with the sugar and 125 ml (approximately 1/2 cup) water, stirring constantly. Let simmer for about 5 minutes. Keep over a hot water bath. Dip each piece of cake in the hot liquid and let dry on wax paper. Melt the white chocolate over a separate hot water bath, transfer to a piping bag and use to decorate the petit fours. 
4 Package the petit fours in gift boxes. The dominoes will keep for up to 2 weeks.


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