MAKE THE GINGERBREAD: Heat the oven to 180°C / 350°F / Gas 4. Melt butter, sugar and honey in a small saucepan, stirring until the sugar dissolves. Remove from heat. Mix the flour, cocoa, spices, baking powder and salt until well combined in the bowl of a stand mixer with the dough hook fitted. Add the honey mixture and egg yolk to the flour mixture, then knead just until the dough is smooth.

BAKE: Line a 20x30cm baking dish with parchment paper, roll out the gingerbread dough to the same size (it helps to use two pieces of clingfilm) and lift it into the dish. Bake for 15 minutes, then remove from the oven and allow to cool.

MAKE THE JELLY: Soak the gelatine sheets in a bowl of cold water while the gingerbread is baking. Heat the jam and lemon juice in a small saucepan until nearly boiling. Remove from the heat, squeeze out the gelatine sheets and add to the saucepan one by one, stirring until dissolved. Allow to cool for 10 minutes, then pour over the gingerbread. Transfer to the refrigerator.

ROLL OUT MARZIPAN: Dust the bench top with powdered sugar, then roll out the marzipan to a rectangle 20x30cm (8x10 in.) Lift the marzipan gently onto the jelly layer, press down gently to attach, then chill for 1 hour.

SLICE: When the layers have chilled, place a cutting board on top of the dish, invert and remove the baking paper. Cut into 2cm squares (just under 1 in.)

MELT CHOCOLATE: Cut the chocolate into small pieces. Melt two-thirds of the chocolate in a heatproof bowl set over simmering water, then turn off the heat and stir in the remaining third until melted. 

DIP DOMINOSTEINE: Use a toothpick inserted in the bottom of each Dominostein to dip it in the chocolate, ensuring it is completely covered. Allow any excess to drip off, then place on a baking sheet lined with baking paper or a silicone baking mat until set.

OPTIONAL: Dust with golden powder cake decoration.