[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]


Hello everyone! Friday is here, and yet again I have the feeling the week has just started…

This Sunday is the first Sunday of Advent, and I remember so well when the kids were small and we used to go to town to see the lit-up streets, all decorated and ready for Christmas. I hope you will have a wonderful Advent.

Today I will share my recipe for Sarah Bernhardt, this time as a cake. The delicious filling is made from caramel, chocolate and coffee, and the cake is topped with some more chocolate… and a little hint of gold.

A rich treat, but for me it’s an important addition to the Christmas table. You can find one of my earlier Sarah Bernhardt recipes here.

- Sarah Bernhardt3

Sarah bernardt and a hint of gold

Almond base:

  • 14 oz. (400 g) almonds
  • 3 1/2 cups (450 g) powdered sugar
  • 3 teaspoons baking powder
  • 6 egg whites
  • 1 teaspoon vanilla sugar


Chocolate glaze:

  • 7 oz. (200 g) dark chocolate
  • 1-2 teaspoons butter or coconut fat


Preheat the oven to 347 °F (175°C).

Finely chop the almonds in a blender with the baking powder.


Put the egg whites into a mixing bowl and whisk until airy, then add the vanilla sugar and powdered sugar little by little.

Continute whisking until the mixture is thick and glossy.



Line a baking pan with baking paper, my pan here is 12 x 16 inches (30 x 40 cm).

Fold the almond mixture into the meringue and spread out to cover the base of the baking pan.

Bake in the middle of the preheated oven for 30 minutes.


Leave to cool completely before covering the almond base with the filling.


Chocolate filling:

  • 1/2 cup (115 g) regular sugar
  • 2 tablespoons (30 ml) water
  • 1/3 cup (75 ml) heavy cream
  • 8 oz. (225 g) dark chocolate, minimum 70% cocoa solids
  • 3/¤ cup + 1 tablespoons (200 g) unsalted butter
  • 1 teaspoon coffee extract or 1 tablespoon cooled, strong coffee


Put the water and sugar into a saucepan, place on a medium heat and stir until the sugar has dissolved.

Stop stirring and turn up the heat to high. Let the syrup bubble away until the color is a nice golden caramel.


Add the cream, but be careful as the mixture will bubble up when you pour it in.

Place back on the heat, stir until the cream is well blended into the caramel.


Put the chopped chocolate or chocolate chips into a mixing bowl and pour over the warm caramel.

Mix on low speed until the chocolate has melted and the mixture is smooth. Set aside to cool.


When the chocolate and caramel mixture is cool, add the butter, little by little, and the coffee extract.

Mix until fluffy.


Spread the filling over the almond base and refrigerate for at least 3 hours, or preferably overnight.


For the chocolate glaze:

Melt the chocolate with the butter or coconut fat and spread over the filling.

Keep refrigerated until you want to serve it.


I decorated this cake with some gold almonds, but feel free to decorate as you like!


Remove the cake from the pan and cut into squares.

- Sarah Bernhardt4

The flavor is just out of this world, and this is my favorite Christmas cake, alongside the Almond ring cake.

Here I’ve decorated with some edible gold leaves, a tiny piece will add that little something extra. Perfect if you like to decorate with gold for Christmas.

- Sarah Bernhardt6

Gold almonds…

- Sarah Bernhardt7

- Sarah Bernhardt3

I hope you’re tempted… and I wish you all a wonderful weekend!

Hugs from me to you.

- Sarah Bernhardt1

Christmas offer: Retro apron: 249,- NOK. Place your order here.






    • Team Passion4Baking Reply

      Hei Nathalie, oppskriftene er fortsatt på norsk, her er du inne på den engelske siden. Gå til https://www.passionforbaking.com for norske oppskrifter, eller klikk på “Norwegian” i hjørnet til høyre. 🙂

      -Team Passion4Baking

  1. I tried this recipe yesterday to bring it today to work for my collegues. everybody said, its awesome. but they thought, the chocolate filling was nutella ^^ well, no, it wasnt. i had to prepare the caramel three times because my cooking pots have thick bottoms and i couldn’t stop the cooking process when it got too hot and so my caramel got burnt. well, it worked in the end and was really worth it. thanks for the recipe. i would like to translate it into russian an post it to my blog with a link for your homepage. would you mind? thanks in advance!

    • Team Passion4Baking Reply

      Hi Irinalein, happy to hear that it worked out in the end, and that your colleagues liked it! Please feel free to translate the recipe into Russian, and thank you for linking to en.passionforbaking.com. 🙂

      -Team Passion4Baking

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.