Ingredients
For the cakes:
• 4 free-range eggs
• 100g caster sugar
• 100g plain flour, sieved
For the filling:
• 3/4pint of orange juice
• 3 tbsp orange marmalade
• 6leaves of gelatine
For the topping:
• 400g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
Method
Start by making the jelly mixture.
Soften the gelatine leaves as instructed in cold water.
Warm the orange juice with the marmalade until the marmalade has melted.
Add the softened gelatine. (ensuring the mixture is warm and not hot as too much heat will hinder the setting)
Pour into a 21cm square baking tray lined with cling film and leave to set overnight.
1. Preheat the oven to 180C
Beat the sugar and eggs with an electric whisk in a heat proof bowl over a bowl of simmering water for 4-5 minutes until the mixture is pale and fluffy.
Add the flour and beat until combined.
Pour the mixture into the wells of a bun tray. The mixture is enough to fill 24.
Cook for 8-10 minutes until golden brown and cooked through. Leave to cool in the tray
Cut the jelly into circles and then once the cakes are cool place on top.
Melt the chocolate either in a bain-marie or gradually on a low setting in the microwave.
Cover the jelly topped cakes and allow to set.
2. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering.
Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water).
Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
3. Add the flour, beating continuously, until a thick, smooth batter forms.
4. Half-fill each well in a 12-hole muffin tin with the cake batter.
Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean).
Remove from the oven and set the cakes aside, still in their tray, until cool.
5. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth.
Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly.
Set aside until completely cooled, then chill in the fridge until set.
6. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes.
Sit one jelly disc on top of each cake.
7. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering.
Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water).
Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes.
Set aside until the melted chocolate has cooled and set.
