Sarah Bernhardt cakes

It's really bad weather today. It's raining and windy outside. We have the stove going and Mathilde is baking cookies. However, it's not those you get to change today, but instead small Sarah Bernhard cakes. One of the cakes that I love myself and always have good luck with for guests. They're really easy to make, especially if you use store-bought macaroons, like in this recipe. Of course, you can also just make them yourself.

What you need:

20 large macaroons or 40 small ones
200 g of good, dark chocolate
2 dl whipping cream
50 g of good, dark chocolate
1/2 tsp. oil

Here's how you do it:

Chop the chocolate and put it in a bowl. Boil the cream and pour it over the chocolate. Stir to melt the chocolate. Refrigerate the truffle filling until the next day, or in any case for a few hours if you are impatient. Beat it lightly with an electric whisk. The easiest way to get the filling on the macaroons is to put it in a piping bag and spray it on so that it ends in a small top. cool the cakes. Carefully melt the chocolate together with the oil over a water bath. Dip the cakes in the liquid chocolate or put them on a wire rack and add the chocolate with a spoon if you don't fancy having to dip them. Leave them to cool on baking paper in the fridge or, best of all, a few hours in the freezer.

You also get a bit of history along the way :) In the past, anything French was fine. Many of the Danish pastry cakes were therefore named after French people. The cake here, however, is Danish despite the French name. The Sarah Bernhard cake was created by pastry chef Johannes Steen at Amagertorv in Copenhagen. in 1911 to celebrate the fact that the very well-known and feted French actress came to visit Denmark when her memoirs were published.