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Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter 48 mini-muffin tins.
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(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.)
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Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up.
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Add the ground almonds, sugar, flour and corn syrup and stir until the batter is smooth.
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(If you'd like, you can cover the bowl tightly with plastic wrap and refrigerate for as long as overnight.)
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Put the butter in a small saucepan and bring it to a boil over medium heat.
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Remove the butter from the heat and stir it into the batter.
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When the batter is no longer warm, stir in the chocolate chips.
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Spoon about 1 tablespoon of batter into each muffin tin.
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(If you are using regular-size tins, use about 3 tablespoons of batter for each muffin mold.)
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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.
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Allow the cakes to cool for 2 or 3 minutes, then turn them out onto racks to cool to room temperature.
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When the cakes are cool, you can top them with ganache, if you wish.
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14
8 ounces bittersweet chocolate, finely chopped
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4 tablespoons unsalted butter, cut into 8 pieces and at room temperature
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1 cup heavy cream
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Put the chocolate and butter in a heatproof bowl.
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Bring the heavy cream to a boil in a small saucepan.
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Pour the cream over the chocolate, let rest 30 seconds, then gently stir the cream into the chocolate with a small whisk.
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(Stir, do not beat you don't want to beat air into the ganache.)
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The ganache is now ready to be used as a dip.
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To dip: Place the tiger cakes upside down on a cooling rack.
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(To protect your counter, put a sheet of parchment or foil under the rack.)
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One by one, dip the bottoms of the cakes into the ganache, glazing them with ganache to about the half-way point.
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Return the cakes to the rack to set about 1 hour at room temperature or 15 minutes in the refrigerator.
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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.
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Packed airtight, tiger cakes can be frozen for up to 1 month.
