1 Review

These sweet sensations are really more like a cookie than a cake & are a classic confection here in Iceland. They are quite simply *TDF* & fairly labor-intensive to get right, but so worth every moment of the effort. Chilling the meringue bases well b4 applying the choc mousse & again b4 adding the layer of choc topping is key to success. It also works best to cool the choc topping just a bit & apply it w/a soft pastry brush than to pour it over them or dip them in it. They are served right from the freezer here. All that said, they are truly amazing, 10* worthy & decadent choc heaven w/every bite! Yum! Thx for sharing this recipe w/us. :-)

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twissis December 28, 2007
Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)