This week’s Tuesdays with Dorie assignment was “Tiger Cakes” so-called because of the “stripes” formed by finely chopped chocolate that is folded through the mixture at the last minute and which forms stripes through the cake.
The cake itself is a lovely mix of lots of butter (of course!), almond flour, a touch of all-purpose flour, sugar and egg white which forms a delicate cake with lots of flavour. A little like the classic financier with a chocolately twist (literally). They are cooked in mini muffin tins so they are tiny but just the right size to enjoy with a morning or afternoon coffee or after a meal when you don’t need a full dessert.
Here’s the thing though. When Dorie says to chop the chocolate very finely, that’s what she means. She doesn’t mean ignore the instructions because you are too tired from the overnight flight you just got off. She doesn’t mean grate the chocolate using a microplane because you want less mess to clean up in the kitchen and you are too tired to chop the chocolate properly…
As you can see, my “Tiger Cakes” were very non-stripey. Even though I halved the recipe to make 12 cakes, I was too lazy to chop the chocolate, opting instead to grate the chocolate finely which meant it melted into the mix instead of remaining in whole, tiny pieces to form the stripes..
They were DELICIOUS. Cupcake, move over, you’ve met your match here. Elegant, delicate and cute as a button – what’s not to like about these?
Get a version of Dorie Greenspan’s Tiger Cakes here on pages 198-199 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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