Chocolate-Dipped Sarah Bernhardt Mini Cakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Norwegian Sarah Bernhardt cookies feature almond meringue bases topped with rich yellow buttercream and dipped in dark chocolate for a decadent treat. This norwegian-inspired desserts ready in about 55 minutes layers ground almonds, large egg whites, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (12 ratings) Prep: 30 min Cook: 25 min Serves 24 Norwegian cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F (150°C). In a clean bowl, whisk 3 large egg whites until soft peaks form. Gradually add 1 cup granulated sugar while continuing to whisk until stiff, glossy peaks form.
  2. Step 2: Gently fold 1 cup ground almonds into the egg white mixture until combined. Using a spoon, drop 24 small mounds (about 1 tbsp each) onto a parchment-lined baking sheet.
  3. Step 3: Bake for 25 minutes until the meringues are firm and lightly golden. Remove and cool completely on a wire rack.
  4. Step 4: In a separate bowl, beat 1/2 cup softened unsalted butter until creamy. Gradually add 3 large egg yolks, 1/2 cup powdered sugar, and 1 tsp vanilla extract, beating until smooth and fluffy.
  5. Step 5: Spread a generous teaspoon of the yellow buttercream onto each cooled almond meringue base, forming mini cakes.
  6. Step 6: Melt 8 oz chopped dark chocolate in a heatproof bowl over simmering water until smooth. Dip the top and sides of each mini cake into the melted chocolate, allowing excess to drip off.
  7. Step 7: Place dipped cakes on parchment and refrigerate until chocolate is set, about 1 hour.

Frequently asked questions

How long does Chocolate-Dipped Sarah Bernhardt Mini Cakes take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chocolate-Dipped Sarah Bernhardt Mini Cakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chocolate-Dipped Sarah Bernhardt Mini Cakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chocolate-Dipped Sarah Bernhardt Mini Cakes for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chocolate-Dipped Sarah Bernhardt Mini Cakes?

Norwegian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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