7 thoughts on “BCM P&Q: Tiger Cakes

  1. I second the comment by Christine about greasing the pan. The first time I made these, I couldn’t get them out of the muffin tins! The second time I greased one pan with butter and the other with cooking spray. Those techniques worked equally well.

  2. I doused my pan with baker’s joy and still had problems getting them out! Wonder if they need to cool off longer than the suggested 2 minutes.

  3. I used a de Buyer Elastomoule (silicone) mini cannele mold and les Tigres popped right out with a beautiful finish – no greasing necessary! I wasn’t able to find almond flour and substituted finely ground almond “meal” flour and found it to be gritty. Orange zest and slivers of dark chocolate with orange added a pop of flavor.
    Don’t overfill the mold/tins – 2/3rd worked for me.

  4. I likewise had the same trouble removing them from the pan. I individually greased each cup, but chocolate pieces sticking to the bottom seemed to be the culprit; nothing stuck on the sides. I left some in the pan, thinking removal might be easier ifthey were cooler, but no, nothing changed. They looked horrible, but tasted wonderful. It became a challenge to me and I had to try again. Since chocolate on the bottom was the issue, with the 2nd batch, I put a tsp. of plain batter in the bottom of each cup, then added the chocolate pieces to the remaining batter. Perfection! The tiger cakes slid right out of the pans with the 2nd batch when I turned the pans over! They are so delicious, I have kept both batches. Some will be go on a pretty plate to work with me, others will be put in the freezer for days when my husband and I want a little sweet treat to go with a cup of coffee on a weekend afternoon. Yummy!

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