400 g dark couverture chocolate
400 g butter
150 g sugar
1 packet (20g) lebkuchen spice mix (cinnamon, aniseed, cloves, fennel, allspice, mace)
2-4 tbsp. chai syrup
200 g dark chocolate
1 jar Red Currant Jelly
Nuts or dried fruits (dried cherries) to decorate, if desired
2 tsp. cardamom pods
2 tsp. cloves
4 star anis
4 cinnamon sticks
500 g brown sugar
300 ml water
1. Chai syrup:
For use in tea, milk or baked goods: roughly grind cardamom, cloves, star anis and cinnamon in a grinder or mortar, place in a pot and add the brown sugar and water. Simmer for 20 minutes and leave to sit overnight. The next day, strain through a sieve, bring to the boil and pour into a sterilised bottle. Makes about half a litre.
Melt chocolate, butter and sugar over a waterbath. Attach the whisk to your food mixer, add the eggs and the chocolate mixture to the bowl and mix very well (or use a hand mixer). Add the lebkuchen spice mix and chai syrup.
Pour onto a high-sided baking tray lined with baking paper, and bake for around 25 minutes at 175°.
Heat the jelly in a small saucepan. One the chai lebkuchen is done, allow to cool a little, then spread the jelly over the surface and allow to cool completely. Melt the chocolate and pour over the cool cake. As soon as the chocolate has hardened, cut the chai lebkuchen into squares.