Elisenlebkuchen with chocolate

These Nuremberg cupcakes are a great moment to prepare at home. As you add one ingredient after another, you can feel the winter approaching. You can almost hear the crackling of the fireplace in your kitchen! Imagine: nuts, almonds, candied fruit and spices with a hint of fresh lemon zest, all in little cakes dipped in chocolate. The best part is that they can be prepared in advance, as they do not contain butter or flour, unlike the classic Lebkuchen. I’m giving you my recipe that I prepared as I always do: I added the ingredients as I felt like it, writing down everything I did. Because when you think about it, it’s like a baked marzipan base, into which you add other more “exotic” ingredients! I also give you two options to mold your cakes and I explain how to have a smooth chocolate or on the contrary with small waves… Can’t wait for the holidays! 

Recipe for Chocolate Elisenlebkuchen:

-100g of candied lemons

-100g of candied oranges 

-500g of almonds

-125g of nuts

-150g of brown vergeoise

-100g of sugar

-the zest of an untreated lemon

-150g of egg

-3 teaspoons cinnamon powder

-1 teaspoon ginger powder

-1/2 ground nutmeg

-1/4 teaspoon of powdered anise

-1/2 teaspoon of allspice (as there is pepper and cloves)

-unleavened bread sheets

-300g of milk chocolate 

Place the candied lemons and candied oranges (in this case both are cubed) in the bowl of a blender. I remind you that these are fruits candied with sugar, not lemons candied with salt! 

Add the almonds and walnuts and continue to grind into a not too fine powder. 

Cut 6 cm circles out of stacked unleavened bread sheets. 

Take a small, flat-bottomed saucepan. Take a piece of cling film and film the bottom. Lightly oil the foil and then gently press the dough vertically onto the unleavened bread. Turn the pan upside down and carefully remove the lebkuchen. 

Or option 2: you can give the real shape of the lebkuchen by putting the cake on a base (a tin the size of the cake or something…) and then just smooth the edges of the cake. This way, they will have that typical lebkuchen shape. This will save you from having to look for the lebkuchen mold (yes, because it exists!!). 

Cook in the same way. Cakes should be soft in the center and slightly crispy around the edges. 

Melt the milk chocolate (you can temper it with the method explained HERE) and then dip the Elisenlebkuchen upside down to the edge, but not more, as in the photo. 

Let the chocolate cool and then put the chocolate Elisenlebkuchen in a box. They will keep for several weeks!