Chocolate And Almond Tiger Cake Recipes

CHOCOLATE ALMOND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

TIGER POUND CAKE

Steps:

• Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
• In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
• Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
• Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
• In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
• To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
• With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
• Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
• Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners' sugar and serve.

TIGER TEA CAKES: LES TIGRES

Steps:

• 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.)
• Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up. 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.)
• Put the butter in a small saucepan and bring it to a boil over medium heat. Remove the butter from the heat and stir it into the batter. When the batter is no longer warm, stir in the chocolate chips.
• 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.) 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.
• 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. 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.
• To dip: 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.
• 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.

CHOCOLATE AND ALMOND TIGER CAKE

Steps:

• Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
• Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
• Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
• If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

FLOURLESS CHOCOLATE & ALMOND CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

BITTERSWEET CHOCOLATE AND ALMOND CAKE

Steps:

• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
• Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
• Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

ALMOND CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.