Sarah Bernhardt Cakes – A recipe for classic Sarah Bernhardt cakes.
A classic Danish treat named after the French stage actress, Sarah Bernhardt.
Sarah Bernhardt cakes are traditionally made with a truffle cream, but I made these with ganache, so here’s a recipe for truffle cream, which is whipped up after it has been refrigerated.
2 sheets gelatin
200 g dark chocolate, chopped
500 ml cream
Soak the gelatin in cold water for 20 min.
Heat the cream up to about 80 C in a small saucepan. Remove the pan from the heat. Put the chocolate in a large bowl and pour half of the hot cream over the chocolate. Stir the mixture with a spatula until it combines and becomes glossy. Add the rest of the hot cream as well as the gelatin and stir it all together until glossy and even. Cover the bowl with cling film and refrigerate the cream until it is ice cold, preferably until the next day. Whisk the cream until fluffy and firm. It’s ready to use.
200 g cream
20 g glucose syrup
150 g chocolate, chopped (I used 50/50 dark and milk chocolate)
45 g butter
75 g hazelnuts
75 g almonds
200 g sugar
100 g egg whites
4-500 g dark chocolate, preferably 70 %
Put the cream and glucose syrup in a saucepan and heat to just below boiling point. Put the chocolate in a tall glass for a hand blender. Pour the hot cream mixture over the chocolate and blend with the blender. Cube the butter and add, blend again until even, combined, and glossy. Pour the ganache into a bowl and cover with cling film. Refrigerate the ganache for 1-2 hours. The ganache should become a solid mass that can be piped without flowing everywhere.
Heat the oven to 180 C convection.
Roast the nuts lightly in a dry pan. Then blend them with the sugar in a food processor or mini chopper until fine. Add the egg whites as you blend. Blend until uniform and combined. Put the mixture into a piping bag and cut a small hole. Line a baking sheet with baking paper and pipe the macaroon dough into 12-14 evenly sized flat cakes. Mine were 4-5 cm in diameter. Bake the macaroons for 12-15 min or until golden. Let the macaroons cool.
Put the ganache into a piping bag with a round nozzle. Pipe the ganache onto the cooled macaroons. Refrigerate the cakes while you temper the chocolate.
Chop the chocolate (unless it’s buttons) and place it in a heatproof bowl. Give the chocolate 30 sec. and stir. Do this a few times until the chocolate begins to melt. Now give the chocolate 10 sec. x 4-5 times or until the chocolate measures 33 C. Pour the melted chocolate into an elongated and wide glass or a deep bowl and dip the cold cakes into the chocolate. Leave the cakes to cool until the chocolate has set. It’s best to enjoy the cakes on the day they are made, but they can easily be refrigerated for a few days. Enjoy!