Tiger Tea Cakes: Les Tigres

Name: Tiger Tea Cakes: Les Tigres
Prep time: 2 h 23 min
Cook time: 2 h 23 min
Total time: 2 h 23 min
Yield: 24
Cuisine: Global
Ingredients: 142 grams bittersweet chocolate, finely chopped, or mini-chips; 227 grams bittersweet chocolate, finely chopped; 1 stick plus 7 tablespoons unsalted butter; 2 Tbsps light corn syrup; 6 larges egg whites, at room temperature; 79 milliliters all-purpose flour; 532 milliliters ground blanched almonds; 237 milliliters heavy cream; 177 milliliters sugar; 4 Tbsps unsalted butter, cut into 8 pieces and at room temperature

Tiger Tea Cakes: Les Tigres takes around 2 hours and 23 minutes from beginning to end. This recipe serves 24. One serving contains 281 calories, 5g of protein, and 21g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have butter, flour, egg whites, and a few other ingredients on hand, you can make it. It works well as an inexpensive dessert.

Instructions

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter 48 mini-muffin tins. (There is enough batter to make 48 cakes in tins with a 2-tablespoon capacity or 16 cakes in standard muffin tins holding 1/3 cup.)

Ingredients you will need

Butter

Equipment you will use

Muffin Tray

Oven

Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up.

Ingredients you will need

Egg Whites

Equipment you will use

Mixing Bowl

Whisk

Add the ground almonds, sugar, flour and corn syrup and stir until the batter is smooth. (If you'd like, you can cover the bowl tightly with plastic wrap and refrigerate for as long as overnight.)

Ingredients you will need

Almond Meal

Corn Syrup

All Purpose Flour

Sugar

Wrap

Equipment you will use

Plastic Wrap

Bowl

Put the butter in a small saucepan and bring it to a boil over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Remove the butter from the heat and stir it into the batter. When the batter is no longer warm, stir in the chocolate chips.

Ingredients you will need

Chocolate Chips

Butter

Spoon about 1 tablespoon of batter into each muffin tin. (If you are using regular-size tins, use about 3 tablespoons of batter for each muffin mold.)

Equipment you will use

Muffin Tray

Bake the cakes for 15 to 18 minutes, or until they are puffed and golden; a knife inserted in the center of the cakes should come out clean. Allow the cakes to cool for 2 or 3 minutes, then turn them out onto racks to cool to room temperature.

Equipment you will use

Oven

Knife

When the cakes are cool, you can top them with ganache, if you wish.

Put the chocolate and butter in a heatproof bowl. Bring the heavy cream to a boil in a small saucepan.

Ingredients you will need

Heavy Cream

Chocolate

Butter

Equipment you will use

Sauce Pan

Bowl

Pour the cream over the chocolate, let rest 30 seconds, then gently stir the cream into the chocolate with a small whisk. (Stir, do not beat -- you don't want to beat air into the ganache.) The ganache is now ready to be used as a dip.

Ingredients you will need

Chocolate

Cream

Dip

Equipment you will use

Whisk

Place the tiger cakes upside down on a cooling rack. (To protect your counter, put a sheet of parchment or foil under the rack.) One by one, dip the bottoms of the cakes into the ganache, glazing them with ganache to about the half-way point. Return the cakes to the rack to set about 1 hour at room temperature or 15 minutes in the refrigerator.

Ingredients you will need

Dip

Equipment you will use

Wire Rack

Aluminum Foil

Keeping: Tigres will keep in a covered container at room temperature for up to 3 days, although ganache-topped tigres are best eaten the day they are made. Packed airtight, tiger cakes can be frozen for up to 1 month.

Equipment

Ingredients

Servings:

142grams

bittersweet chocolate, finely chopped, or mini-chips 227grams

bittersweet chocolate, finely chopped 1stick

plus 7 tablespoons unsalted butter 2Tbsps

light corn syrup 6larges

egg whites, at room temperature 79milliliters

all-purpose flour 532milliliters

ground blanched almonds 237milliliters

heavy cream 177milliliters

sugar 4Tbsps

unsalted butter, cut into 8 pieces and at room temperature

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "