Tuesdays with Dorie's group baking project this week was a riff on a financier, a little French cake traditionally baked in the shape of a gold ingot. These Tiger Cakes had the characteristic chewy crust, golden, crispy edges, and moist, nutty interior of financiers I've had before, but also had the added deliciousness of chocolate, used in two ways, no less.
First, finely chopped chocolate was added to the batter. Then, the cooled cakes were dipped in a chocolate ganache. I used bittersweet chocolate for both (72% cacao) to complement the sweet little almond treats.
The pattern formed by the chocolate bits in my cakes was spotty rather than stripey - more cheetah-like than tiger-like - so the moniker didn't quite fit but this made no difference to everyone who enjoyed them.
The recipe can be found in Dorie Greenspan's book Baking Chez Moi. Visit here to see what everyone else thought of them.