Schokolade Kuchen Recipes

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

CHOCOLATE LEBKUCHEN

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.

SCHOKOLADE KUCHEN

Steps:

• Stir margarine until foam-like.
• Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
• Dissolve chocolate in 3 tablespoons of water and add to the mixture.
• Add almonds and biscuits.
• Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
• Grease 10 inch cake pan with margarine, pour mixture into pan.
• Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
• Frosting:.
• Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
• Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
• Let cake cool off after baking. Pour chocolate mixture evenly over cake.
• Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
• Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
• Hint: Store chocolate cake in the refrigerator.