Welcome to another edition of Tuesdays with Dorie! This week we made tasty little cakes called Tiger Cakes.
Tiger Cakes are a traditional French pastry. They are made mostly from almond flour and butter, which gives them a moist, tender crumb. The name comes from the finely chopped chocolate that is added to the warm batter. In theory, the chocolate melts and forms stripes like a tiger. I don’t think I chopped my chocolate finely enough, because my cakes are more spotted like a leopard!
Dorie has us use mini muffin tins to make 24 small cakes. I used a mini bundt pan I got a few months ago for my birthday and got 12 cute bundtlettes. I finally got a chance to try Baker’s Joy, and my cakes popped right out of the pan. I have always struggled getting cakes out of pans (especially bundt pans of any size!), so this was truly a joy to experience.
These cakes are delicious! There is just the right amount of chocolate, and the moist, tender crumb is balanced nicely by a crisp exterior. Dorie is right when she says these go well with coffee. These will definitely be made again!
A few weeks ago, TWD had a rewind week, where we could catch up on a recipe we missed or remake a favorite. I chose the Chocolate-Cherry Brownies made by the group in June. While I made the brownies in time for rewind week, I didn’t get a chance to write about them because that week the whole family was sick with colds.
The brownies are delicious – very rich and fudgy. I liked them best cold from the fridge. Although they were good, I’m not sure I will make them again. They were almost too rich, and I like other things better. That doesn’t mean I had any trouble eating them!
I am enjoying the Tuesdays with Dorie excuse to bake more often. Look for something perfect for Fall in a couple of weeks!