CakeChristmas
CakeChristmas
Lebkuchen elongated ovals, soft and slightly grainy light brown top, thin chocolate edge under each cookie; an inverted cookie shows the black sole.
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Chic & Elegant / Cookies & cupcakes

Oval Lebkuchen with Dark Chocolate Bases

A recipe by CakeChristmas / Updated on 30 October 2026.

The fluffy spice cookies are oval and remain naked on top; a layer of chocolate under each cookie highlights their profile.

24 ovals of about 8 x 4 cm; 12 servings / The fluffy spice cookies are oval and remain naked on the top; a layer of chocolate under each cookie underlines their profile.

12Indicative portions
35 minPreparation
30 minBaking
3 h 30Rest & Cooling
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The fluffy spice cookies are oval and remain naked on top; a layer of chocolate under each cookie highlights their profile.

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Original quantity: 12 servings.

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Preparation

  1. Tie honey, butter and brown sugar to dissolve them. Cool to 40 °C and add the egg.
  2. Mix flour, almond, baking powder, spices and very finely chopped candied orange. Add liquid; collect and refrigerate for 2 hours.
  3. Weigh and divide into 24 servings. With slightly damp hands, shape ovals of 8 x 4 cm, about 8 to 10 mm thick. Spacing on two plates.
  4. Cook each baking tray 13 to 15 minutes at 170 °C. The centers remain flexible; cool completely for 45 minutes.
  5. Melt the 120 g of chocolate in a mild bain-marie and spread a thin layer under each cookie, about 5 g. Let stand chocolate face up for 45 minutes, then turn over. Leave the brown tops unglazed.

Preserve and Serve

5 days in a cool airtight box.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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