Choc Orange Sponge Cakes

Serves: 12 Prep Time: 25 min + setting Cook Time: 10 min

■ ■ Butter for greasing ■

■ 2 eggs ■

■ 50g caster sugar ■

■ 50g plain flour, sifted ■

■1 x packet orange jelly, chopped ■ ■ 1tbsp three-fruits marmalade ■ ■ 200g dark chocolate, broken into pieces

1

Preheat oven to 180C/ Gas 4, and grease holes of a 12-hole muffin tin.

2

Beat eggs and sugar in a heatproof bowl over a pan of simmering water continuously for 5 min.

3

Add flour, still beating, to make a smooth batter. 4

Half-fill each hole with batter and bake for 8 to 10 min, then set aside to cool in muffin tin. 5

For filling, mix together jelly, marmalade and 125ml boiling water until mixture is smooth. Pour into a shallow baking tray or dish to a depth of 1cm. Set aside until completely cooled, and then chill in the fridge until set.

6

When jelly has set and cakes have cooled, cut circles from jelly, to fit on top of cakes. Top each cake with a jelly circle, still leaving them in tin.

7

Melt chocolate in a heatproof bowl over a pan of simmering water, stir well, then pour over cakes. Set aside, still in tin, until chocolate has cooled and set. Remove from tin to serve.