This recipe needs some time – the base for the Dominosteine needs to cool over night and the coating/drying needs some time
For the ginger bread layer
- 4.6 oz. (130g) liquid honey
- 1/8 cup (30g) sugar
- 4 tbsp. (40g) butter
- 3.5 oz. (100g) semi-sweet chocolate
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp. ginger bread spice*
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 egg
For the jelly layer
- 6 leaves gelatine
- 21 oz. (600g) quince jelly
- 4 tbsp. fresh lemon juice
For the marzipan layer
- 1 cup (100g) walnuts halves
- 7 oz. (200g) marzipan
- 4 tbsp. rum
For the decoration
- 17.6 oz. (500g) semi-sweet chocolate coating
- 1.8 oz (50g) white chocolate coating
- Preheat the oven to 350˚F (180°C). Prepare an adjustable baking frame (7.8×11.8 inch) with baking parchment. For the gingerbread dough add the honey, sugar and butter to a saucepan and bring to a boil. Let cool down a bit. Chop the chocolate, add to the honey mix and stir. In a large bowl sift flour, gingerbread spice, baking powder and salt. Add the honey-chocolate mix and egg and mix until all is well combined. Transfer the dough immediately to the baking frame and smooth out the surface. Bake for 12-15 minutes. Let cool in the frame.
- For the jelly let the gelatine leaves soak in water. In a small saucepan add quince jelly and lemon juice and bring to a boil, stir constantly. Squeeze the gelatine to remove water, add to the jelly and let dissolve completely. Let cool down a bit (if it’s too liquid, it will probably spill out of the frame) – pour on the gingerbread and let harden in the fridge over night.
- Chop the walnuts finely in a mixer. Roast the nuts in a non-stick pan until fragrant – don’t burn them. Let cool down. Grate the marzipan coarsely (if you freeze it for some time in advance, this will work better). Mix walnuts, marzipan and rum until you get a nice smooth dough-like mixture (it is a bit sticky). Place on plastic wrap and roll out a rectangle (7.8×11.8 inch). Place on the jelly layer and remove the plastic wrap. Remove the frame.
- Chop the chocolate coating and add to a heatproof bowl. Place on a saucepan with simmering water to melt the chocolate – the temperature of the chocolate should not get higher than 98°F. Cut the cake into 40 cubes (1.2×1.2 inch). Immerse the cubes in the melted chocolate coating (or place on a fork and let the chocolate run over the cubes) – allow excess chocolate to drip off and then place on a baking sheet prepared with baking parchment to dry.
- Melt the white chocolate coating over simmering water and fill in a small piping bag. Decorate the domino cubes. Store in a tin box in a cool place up to one week.
- * If you don’t have ginger bread spice, you can easily make it yourself – mix 4 tbsp. ground cinnamon, 1 tbsp. clove powder, 1 tsp. allspice, 1/2 tsp. nutmeg, 1/2 tsp. ground coriander, 1 tsp. cardamom, 1 tsp. ground ginger and 1/2 tsp. mace powder – store in an airtight container in a dark place.