This is a cake that I deeply truly love! For some reason I just haven’t really tried baking it yet (well that’s a lie – I made them once in a licorice version, but I’ve never made the original Sarah Bernhardt). I have no idea why I haven’t baked them before now, because they’re SO delicious! And they aren’t that hard to bake at all.
These Sarah Bernhardt cakes are made with loads of delicious marzipan, dark and intense chocolate, cream and a little bit of coffee. If you don’t like coffee in your cakes, then don’t worry! There’s absolutely no problem in leaving out the coffee.
Here’s a snack for all of us that are fans of semi-healthy sweets. These little bites are made of a velvety smooth inner consisting of dates, orange, coconut and cocoa. No added sugar and yet they taste oh so sweet and sinful. Continue reading →
When in the mood for baking something very quixk yet extra delicious, these chocolate chip cookies with pistachio nuts are just the thing!
I’ve baked cookies many many times before, but this time I made them in a new version with chocolate chips and pistachios. I think pistachios must be my all time favorite nut. And I love the subtle touch of dotted green they bring to the cookies. Continue reading →
These beautiful small cardamum buns filled with whipped cream and marcipan are by far one of my favorite traditional sweets. They’re originally Swedish, but here in Denmark I think it’s safe to say that we’ve fallen in love with them perhaps just as much as the Swedes, and therefore we’re starting to see them pop up here and there in the bakeries – especially in Copenhagen. Continue reading →
Ingredients (30 cookies) 150 g Toms EKSTRA Mørk Mælk (47 % milk chocolate) 150 g Toms EKSTRA Mørk Chokolade 70% (70 % dark chocolate) 100 g hazelnuts 230 g butter, room temperature 170 g sugar 120 g brown sugar 330 g all-purpose flour 1,5 tsp soda 0,5 tsp salt 1 egg Salt flakes
Chop the chocolates and hazelnuts coarsly.
Whip the sugar and butters until light and fluffy.
In a new bowl sieve together flour, soda and salt.
Add the egg to the butter mixture and stir until well mixed.
Add the dry ingredients to the butter mixture and stir until combined.
Add the hazelnuts and chocolates to the dough, until well combined.
Place a sheet of baking paper on two baking trays, roll 30 little balls of the dough and place the balls well distributed on each sheet. Place the trays in the fridge for 30 minutes and in the meantime preheat the oven to 200 °C.
Bake one tray in the oven at a time for about 10-12 minutes.
Let the cookies cool and sprinkle with a bit of salt flakes.