Tiger tea cakes- Tigrés 10/10/09
The only thing that's the least bit tigerish about these irresistible butter and almond tea cakes is their light chocolate stripping which is a result of folding chopped chocolate into the batter just before popping the cakes into the oven. Tigrés (meaning Tiger in French) is a simple cake sometimes it can be topped with a squiggle of chocolate ganache and sometimes it is not. These little cakes are perfect for a snack. They are rich, buttery, moist and taste almost like a pound cake but they are beautiful to look at. Here I added a raspberry on top of each cake to make it even more striking looking.
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I decorated the top of the Tigrés with two different patterns. for the first pattern, I dipped the top to the cakes and submerged them half way with a chocolate ganache and for the second pattern I just drizzles the chocolate ganache in a zigzag pattern and then topped on the cakes with a fresh raspberry.
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Here I left out the raspberries and drizzle the plate with some melted chocolate!
Today is Kevin's 16th Birthday and I baked a batch of Madeleines, a batch of Cannelés de bordeaux and a batch of Tigrés. All these desserts are bit size because I wanted everyone to sample a piece of all the desserts.
Preparation work..
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Beating 6 large egg whites just to break them |
Then ground almond, flour, corn syrup, and sugar are added to the batter. |
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Mixing all the ingredients together... |
...until the batter is smooth and then the batter has to be refrigerated for at least 2 hours or overnight. |
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After 2 hours the batter is removed from the refrigerator and melted butter is added to the batter. |
Mixing all the butter to the batter until the batter is smooth. |
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Adding chopped chocolate chips to the batter |
Spooning the batter into mini muffin molds. |
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Freshly out of the oven. |
When the cakes are cooled off, they are dipped into a chocolate ganache... |
and then they are rested on a cooler rack until the chocolate ganache is set.
Filed as: Chocolate, Cake/cookies;
