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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 bernardt and a hint of gold
- 14 oz. (400 g) almonds
- 3 1/2 cups (450 g) powdered sugar
- 3 teaspoons baking powder
- 6 egg whites
- 1 teaspoon vanilla sugar
- 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.
- 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.
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.
I hope you’re tempted… and I wish you all a wonderful weekend!
Hugs from me to you.
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