Sarah Bernhardt Cakes – a delicious recipe with chocolate, cream, macaroons, flower petals, sprinkles, sugar confectionary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
whip egg whites and beat in sugar. gently fold in almond flour and add water. bake until they get beige color.
2
heat up 2 dl. cream up until boiling and remove from heat. add 200 g. chunky pieces of chocolate while stirring gently. keep stirring until smooth and set to cool completely (overnight in fridge for best result).
3
put macaroons on a baking sheet and melt 150 g. dark chocolate in a plate over steam. you can make your own macaroons if you like, but I get ready-made ones at the store.
4
spread the chocolate ganache on each macaroon with a knife or icing bag to form a cylinder shape. Cool of and coat with melted chocolate.
5
sprinkle the violet flower petals before chocolate coating sets. leave it out if it's too hard to get where you live.
637
kcal
Calories
29
g
Fat
87
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: dark chocolate, cream, macaroons plain, from the store, flower petals, and more.
Yes, Sarah Bernhardt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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