Per Nana ~
Whenever I cook or bake, I always try to have everything measured,
chopped, or whatever else has to be done before I get started.
This week was no exception.
However, after chopping the Baker's chocolate into fine pieces
and adding it to the batter, I realized that I used semi sweet
chocolate, leaving me with only unsweetened for the ganache.
I prepared the ganache topping anyway and even though it was strong tasting,
it seemed to work. Unfortunately, it was not a glossy ganache and I'm
not sure if it was because of the chocolate I used or if I just screwed it up.
We did enjoy these little cakes - they were quite delicious.
Because they are so rich, you can't eat too many.
Per Tricia ~
These little desserts are deadly.
They are simply delicious and they go down
WAY
too easily in this "mini-fied" size :)
Dorie's batter consists of the typical ingredients that you would use for
a chocolate chip cookie but she relies on almond flour with just a touch
of all purpose flour add in. As I added the melted butter to the sugar
and almond flour I just kept thinking "wow", this is going to be sweet.
 |
| "Old school" Sears mini cupcake tins-compliments of Nana ! |
It was very rich indeed and adding slivers of chopped chocolate
(to get the "tiger" marks) added to the candy like quality of these little gems.
And that's all before I added the optional chocolate ganache glaze.
A little goes a LONG way, which is actually great.
And while we don't need such decadent desserts hanging around, I do
think these would be a great way to update the typical chocolate chip options
and make them a more impressive and "company worthy" little treat.
I don't know about chocolate chip cookie ingredients Tricia - these reminded me of financiers. Yours are GORGEOUS (I need to work on my stripes!) and I agree that the minified size makes them too easy to eat. I halved the recipe and am glad I did otherwise I would have eaten the lot. So good. Nana - I actually didn't have enough chocolate for a full recipe which is why I halved the recipe (and yes, I had measured out most of the ingredients including the butter when I realised!). Good job this week, ladies!
ReplyDeleteBoth results are amazing, Nana And Tricia! I should add this Tiger Cakes to the Zebra Cakes I made from another book - in the section of Special Treats!
ReplyDeleteYour cakes look great. I have to work on my ganache. Tricia your ganache is so glossy you can almost use it as a mirror. great job.
ReplyDeleteFun to see two different bakes, from two bakers, in one post. Great job! I like what I'm seeing here. Among them: the perfect, even and golden rings around each cake in the pan. Don't know how you get that!
ReplyDeleteWe loved these too. They were delicious and addictive. I froze half for the next time I have guests. Glad that your families enjoyed them.
ReplyDeleteNot going to lie. I ate a lot of them. They were so good and so complex I just couldn't stop! Both of you did a lovely job!
ReplyDeleteNot going to lie. I ate a lot of them. They were so good and so complex I just couldn't stop! Both of you did a lovely job!
ReplyDeleteTricia-- Gorgeous ganache and very appropriate choice of plate! Nana-- Yours looks more like frosting, but there's totally nothing wrong with that. Yum!
ReplyDeleteI always enjoy seeing both your renditions of the baked good. Nana, I think thought the cakes were very sweet so I think your topping went very well with them. Tricia, both your glossy ganache-topped cakes and serving plate are beautiful.
ReplyDeleteIt's funny how the smaller the treat, the more you eat! Luckily for my waistline, I gave half of my tiger cakes away. As always, it's fun to see both of your treats, and I am glad you both enjoyed them.
ReplyDeleteI haven't made these ones yet. Tricia, yours look gorgeous! And Nana, I'm glad they were still tasty. They sound delicious.
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