Sarah Bernard

Sarah Bernard

This has become one of the country's great Christmas favorites and is easier to make than you might think. The lovely little cakes are in perfect serving sizes, and are so good that it's hard to stop after one. Lovely with a cup of coffee.

Ingredients:

  • 150 g dark chocolate, approx. 50%
  • 3 dl whipping cream
  • 500 g finished wreath cake mass

Icing

  • 150 g dark chocolate, approx. 50%
  • 2 tbsp coconut fat/delphia fat

Decoration

  • Almond flakes

How to do it

Coarsely chop the chocolate and put in a bowl. Heat the cream in a pot until steaming, then pour over the chocolate. Leave for a couple of minutes before stirring until the chocolate has melted. Cover with plastic wrap and put in the fridge until the cream is completely cold. 4 hours or overnight.

Preheat the oven to 200 degrees, top and bottom heat. Cut the roll with the finished wreath cake mixture into approximately ½ cm thick slices. Place on a baking tray lined with baking paper and bake in the middle of the oven until golden around the edges but still soft. 7-9 min. Cool on the baking tray.

Put the chocolate cream into the ProBaker and beat at medium speed until it has become a fluffy cream. Be careful not to whip it for too long, because then it will become grainy and will eventually separate like a cream made from whipped cream.

Put into a piping bag with a round tip, or cut a 1 cm opening at the end of the bag. Pipe a small top onto each wreath cake base and use a knife to pull the cream diagonally out towards the edges, so that there is a small tip. Put in the fridge for about 1 hour.

Toast the almond flakes until golden in a dry frying pan over medium heat. Be careful, because suddenly they start to take on colour, and then they can quickly become too dark.

Put the chocolate and coconut fat in a small bowl and melt together over a water bath. Make sure that no water or steam gets into the bowl of chocolate. Cool it slightly, but use while the chocolate is still good and liquid.

Dip the cream top of the biscuits into the chocolate and transfer to baking paper. Stick one or two almond flakes on top of the cream and put the biscuits in the fridge until the chocolate has hardened.

The cakes are suitable for freezing and will keep for several days in the fridge. Store them in an airtight box with some baking paper between the layers.

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