Liegnitzer Bombe

An even more heady dessert from Eastern Germany, building on the Lebkuchen recipe

Yield:
96 squares
Category:
Bread and Baking
Cuisine:
German

INGREDIENTS:

  • 1 lb. dark chocolate
  • 1 lb. milk chocolate
  • marzipan
  • apricot jam
  • butter
  • granulated sugar

DIRECTIONS:

  1. Follow the Lebkuchen recipe found here except, use only 1 cup of sugar instead of 1 1/2 cups and place the dough into two 9 X 13 inch pans.
  2. Heat the oven to 350 degrees F. (325 degrees for convection ovens). Bake for 25 to 30 minutes. Test for doneness. Cool in the refrigerator overnight. Cut both cakes into quarters and then slice these quarters in half horizontally. Spread a generous layer of apricot jam on the bottom layer and cover with thin slices of marzipan.
  3. Place tops on and then carefully cut each "sandwich" into 12 squares. Hold the square together with a strong toothpick. Place them all back onto the cookie sheet and freeze them for about an hour. In the meantime melt about 1 lb. of dark chocolate ( we used Calibut) with about 8 tbsp butter and 8 tbsp water.
  4. Carefully dip each square into the melted chocolate. Hold on to the toothpick and use a spoon to help with the covering.

Print