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    You are in: Home / Recipes / Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish) Recipe
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    Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)

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    • on December 28, 2007

      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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    Nutritional Facts for Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)

    Serving Size: 1 (44 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 192.6
     
    Calories from Fat 114
    59%
    Total Fat 12.7 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 31.1 mg
    10%
    Sodium 50.0 mg
    2%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 16.7 g
    67%
    Protein 2.7 g
    5%

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