A delicious cake shared with the one you love… A smile… Nothing more is needed. It’s all about the magic of the moment. Of course, the cake can be heart-shaped, but it doesn’t have to be. The main thing is that it is delicious.
And these tigers really are!
But what is a tiger?
It is a cake that we come across from time to time in pastry shops. These are very moist chocolate chip financiers. They are filled with a chocolate ganache. These also hide crunchy pecans under the ganache. This is delicious.
The recipe is from Cyril Lignac. He does not put pecans, but crispy balls.
Finally, the only difficulty of the recipe is to find small molds with a hollow deep enough to be filled.
Chocolate and pecan tigers
50g ground almonds
145g icing sugar
55g T45 flour
1 level tsp baking powder
1 pinch of salt
150g egg white (5)
100g chocolate chips
75g chocolate (70%)
75 g liquid cream
Melt the butter in a small saucepan, until it is hazelnut in color.
Preheat the oven to 170°C.
Mix the almond powder, sugar, flour, baking powder and salt.
Add the whites little by little, while mixing.
Add the butter and finally the chocolate chips.
Divide the mixture into 6 to 8 greased molds.
Cook for about 15 minutes.
Roast the pecans for ten minutes.
Meanwhile, make the ganache.
Pour the very hot cream over the chocolate in several batches. Mix well to have a smooth and shiny ganache.
Unmold the lukewarm cakes, then let them cool.
Garnish with pecan pieces, then cover with ganache.
Enjoy your meal!
To finish: my molds are Saint Honorés from Demarle. I don’t know if they are still found.
You can also use mini kougloff moulds.