Home Sweet Elisenlebkuchen with chocolate

Elisenlebkuchen with chocolate

Difficulté : Easy
Catégorie : Sweet
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! 

Turn on the food processor and reduce as much as possible to very small pieces. 



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



Reduce to a powder that is not too fine. 




Pour the powder into a bowl and add the caster sugar and brown vergeoise. 




Add the lemon zest. 






Prepare and mix the spices that you will add to the bowl.  For the spice mixtures, I use measuring spoons as always. One spoonful at coffee is actually one teaspoon (above that are tablespoons). I measure them flush. You can now find them almost everywhere or on ebay. 







Before adding the eggs, take a deep breath! The smell of candied almonds, walnuts, oranges and lemons with the spices is so amazing!!! Then add the eggs (in the picture there are only two eggs, but there are 150g of egg, I added some after taking the picture). 





Cut 6 cm circles out of stacked unleavened bread sheets. 





With an ice cream scoop (the one with the scraper on the bottom), fill to the brim with batter. 




Then place the dough balls on the unleavened bread sheets (grooved side down). 





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. 





Do the same for all the cakes. 






Option 1: you can bake them this way for 20 minutes at 180°C. They will remain regular. 





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. 





In either case (option 1 or 2) let them cool on a wire rack. 




You can see the unleavened bread sheet underneath. Very useful because it allows the cakes not to stick together… 



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. 

Lift the cake with a fork and scrape the excess chocolate off the edge of the bowl. 


Place the cakes on a rack set over parchment paper. 



You can shake the rack to remove fork marks or, as I did here, blow on the chocolate to make it form little wave shapes on the cake surface. I found it finally prettier in the end…!



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

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