Sarah Bernhard cakes II

Ingredients for Sarah Bernhard cakes II

Instructions for Sarah Bernhard cakes II

To prepare the Sarah Bernhard cakes II recipe, please follow these instructions:

Sugar and water boil for about 15 mins.
Beat the egg yolks lightly in conjunction and pour sugar lagen herein under stirring.
Let the mixture rest.
Add the butter a tskf. at a time and beat well all the time.
Add the cacao and then place the mixture in the fridge.
When the cream is cold, smørres the markronernes on the flat side and formed into a top.
Melt chocolate over hot water bath and allow to cool slightly.
Dip cream side of the cakes in chocolate and let them congeal in the refrigerator.