Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish
Delight your senses with Sarah Bernhardt Cakes (Sarah Bernhardt Kager), a beloved Danish confection that seamlessly blends elegance and indulgence. These bite-sized treats feature a crisp yet tender almond macaron base, a luscious dark chocolate mousse filling, and a glossy dark chocolate coating for the ultimate trifecta of textures. Perfect for special occasions or as a luxurious homemade dessert, this recipe brings together decadent ingredients like rich 70% cacao chocolate, fluffy egg white meringue, and aromatic vanilla for a gourmet experience. Serve these chilled or at room temperature to impress guests with their refined appearance and melt-in-your-mouth flavor. Whether you’re a fan of Danish pastries or simply seeking an unforgettable chocolate dessert, these Sarah Bernhardt Cakes are a must-try!
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Ingredients
- 150 grams Almond flour
- 150 grams Powdered sugar
- 4 large eggs Egg whites
- 100 grams Granulated sugar
- 200 grams Dark chocolate (minimum 70% cacao)
- 200 milliliters Heavy whipping cream
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 200 grams Dark chocolate for coating (minimum 70% cacao)
- 1 tablespoon Coconut oil (optional, for thinning chocolate coating)
Directions
Step 1
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2
In a medium bowl, sift together the almond flour and powdered sugar.
Step 3
In a clean, dry mixing bowl, whisk the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form.
Step 4
Gently fold the almond flour and powdered sugar mixture into the meringue in three additions, using a spatula to incorporate it without deflating the batter.
Step 5
Transfer the batter to a piping bag fitted with a round tip. Pipe small round circles about 4 cm (1.5 inches) in diameter onto the prepared baking sheets, leaving space between each.
Step 6
Bake in the preheated oven for 12-15 minutes, or until the macarons are just set and lightly golden. Remove from the oven and let them cool on the baking sheets before transferring to a wire rack.
Step 7
While the macarons cool, prepare the chocolate mousse. Melt the dark chocolate (200 grams) over a double boiler or in the microwave in short intervals, stirring until smooth.
Step 8
In a saucepan, heat the heavy whipping cream until just below boiling. Pour the hot cream over the melted chocolate and whisk until smooth. Add the butter and vanilla extract and whisk until combined.
Step 9
Let the mousse cool slightly, then refrigerate for 20-30 minutes, or until it thickens to a pipeable consistency.
Step 10
Match the macarons in pairs of similar size. Pipe a generous dollop of chocolate mousse onto the flat side of one macaron and gently press the flat side of the second macaron on top to form a sandwich. Repeat with the remaining macarons and mousse.
Step 11
Melt the dark chocolate (200 grams) for coating in a heatproof bowl over a double boiler or in the microwave. Add coconut oil to thin the chocolate, if desired.
Step 12
Dip the top of each assembled macaron sandwich into the melted chocolate, allowing any excess to drip off. Place the finished Sarah Bernhardt cakes onto a parchment-lined tray.
Step 13
Refrigerate the cakes for at least 30 minutes to set the chocolate coating. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1199.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5338.7 |
| Total Fat 345.9g | 0% |
| Saturated Fat 168.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 310.7mg | 0% |
| Sodium 375.7mg | 0% |
| Total Carbohydrate 470.0g | 0% |
| Dietary Fiber 59.9g | 0% |
| Total Sugars 350.0g | |
| Protein 72.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 635.5mg | 0% |
| Iron 53.2mg | 0% |
| Potassium 3097.9mg | 0% |
Source of Calories