← All recipes

🍰 Moist Chocolate Spice Cakes

56 kcal · 30 min · 4 servings

Ingredients

• 100 g walnut kernels
• 70 g citron (finely chopped)
• 175 g honey
• 3 eggs
• 3 tsp lemon zest
• 1 tsp cinnamon powder
• 0.5 tsp clove powder
• 1 pinch cardamom
• 100 g dark chocolate (finely grated)
• 4 tbsp arrack
• 300 g flour
• 2 tsp baking powder
• 75 g currant jelly
• 300 g couverture
• 100 g couverture

Instructions

1. 1. Beat the eggs together with the lemon zest using a mixer until the mixture is light and frothy.
2. 2. Stir in the spices, the grated chocolate pieces, the honey, the candied lemon peel, the nuts, and the arrack into the egg mixture.
3. 3. Mix the flour with the baking powder in a separate bowl.
4. 4. Gently fold the flour mixture into the batter until it is soft and spreadable.
5. 5. Preheat the oven to 180 degrees Celsius (conventional heat).
6. 6. Line a baking tray with baking paper.
7. 7. Spread the batter evenly onto the tray.
8. 8. Bake the cake in the center of the oven for about 20 to 25 minutes.
9. 9. Slightly warm up the jelly mixture and stir until smooth.
10. 10. Cut the still warm cake into equal-sized rectangles of approx. 4 x 6 cm.
11. 11. Brush the spice cakes thinly with the prepared jelly.
12. 12. Melt the dark chocolate coating in a water bath.
13. 13. Melt the white chocolate coating separately in a water bath.
14. 14. Let the spice cakes cool down completely.
15. 15. Cover the cooled spice cakes with the melted dark chocolate coating.
16. 16. Fill the white chocolate coating into a piping bag.
17. 17. Cut off a small corner of the piping bag.
18. 18. Draw thin horizontal stripes with the white chocolate over the spice cakes.
19. 19. Let the chocolate dry in the air.
20. 20. Store the finished spice cakes in a cool place in a tin box.

Nutrition per serving

• kcal: 56
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 8 g