If you love the pure decadence of food, you must love Manger.  Mimi Thorisson who resides in Medoc, France is the force behind this beautiful blog.  She shares her passion of food, love of culture and brings her readers unique recipes from around the world.  Having lived in Hong-Kong, Singapore, London, Reykjavik and Paris--her cuisines have quite the flare.  She is a true culinary inspiration so today I could not help but share these gorgeous Sarah Bernhardt Cakes she made recently.  Wouldn't it be wonderful to try and make them over the holiday?  You can learn more about Mimi here, as well as follow her adventures on Instagram and Pinterest.  You'll be so glad you did.  Enjoy!

by Manger

| ingredients | 
for the meringues
4 egg whites
230g icing / confectioner's sugar, sifted
250g ground almond

for the cream
300g unsalted butter
250g confectioner's sugar, sifted
3 egg yolks
2 tbs instant coffee powder
mixed with 1.5 tbsp hot water to dissolve
2 tsp cocoa powder

300g dark chocolate, melted

| directions | 
for the meringues
in a large glass bowl
whisk egg whites until frothy
gradually add the sugar
and continue to whisk
once the egg whites form stiff peaks
gently fold in the the  ground almonds
using two slotted spoons
spoon the egg whites onto
a parchment lined baking tray
the meringues should be
4-5cm large, 1.5cm high
bake for 10-12 minutes 
at 180C  / 350 F
leave to cool for 10 minutes
before transferring to  a 
wire rack

for the cream
dissolve the instant coffee with
1.5 tsp of hot water
set aside to cool
mix the sifted sugar 
with the butter
whisk egg yolks until 
light and fluffy
then gradually add the butter  mixture
pour in the dissolved coffee
then add the cocoa powder
mix well to form a  smooth and thick  cream
cover with cling film and refrigerate

for the chocolate
break the chocolate into pieces
and place in a heat proof container
melt over boiling water 
for a few minutes
until chocolate is 
completely melted

| assemble | 
take out the meringues from the freezer
and cream from the refrigerator
spread the cream over the base
of each meringue
use a spoon or palette knife to smooth
the surface - place in a container
and return to the freezer for fifteen minutes

once hardened take cream covered meringues
and dip each one in the melted chocolate
so the cream side is entirely covered
leave to set

line a large tin container with parchment paper
and place the meringues inside
cover with paper and close lid tightly

| enjoy | 
over conversation with friends and a lovely cup of tea
or give as a heartfelt gift to loved ones