CHOCOLATE-GLAZED LEBKUCHEN
This recipe is adapted from Classic Home Desserts by Richard Sax (Chapters, 1994), a treasury of wonderful recipes. Lebkuchen can be labor-intensive and elaborate, but his version, containing honey rather than molasses, is quite manageable. It is dense, rich, redolent with spices and gilded here with bittersweet chocolate—so cut the servings small.
Makes 5 or 6 dozen servings.
For the cake: