One of my favorite cakes growing up was Sarah Bernhardt: a dense almond cake with chocolate cream and topped with a chocolate glaze, named after the French actress of the same name. Tasting like chocolate covered marzipan, it was wonderfully rich and sweet. The only thing better than this chocolate covered cake was my aunt’s yellow cream covered cake: the same almond cake but covered in a thick cream made from egg yolks, sugar, and heavy cream–this cake is called Suksessterte in Norwegian, which translates to Success Tart. Whenever we asked her for the recipe, she would say she had lost it, though we always suspected she just wanted to keep it a secret.
Dairy free eating usually means I am forced to eat somewhat healthy. Not a bad thing, right? Well, sometimes I get an extreme urge for unhealthy rich, creamy, decadent dessert.
This chocolate cake is just that: rich and moist chocolate cake with a hint of coffee, topped with a stick-to-the-roof-of-your-mouth chocolate cream, and, finally, liberally sprinkled with sweetened coconut.