Cream the egg yolks and sugar and add the chocolate little by little.
Grind the lebkuchen, saturate with milk, and stir into the egg yolk mixture together with the lemon zest, orange zest, vanilla sugar, salt, cardamom, and ground nuts.
Begin beating the eggs, then beat to stiff peaks with granulated sugar.
Slowly fold into the batter.
Butter the ramekins and sprinkle them with granulated sugar.
Fill the ramekins about ¾ of the way full and bake in a water bath for about 25–30 minutes.
Remove the soufflés from the ramekins and serve right away.
