For the cake base you need 2 eggs, 2oz caster sugar and 2oz sieved plain flour. or the topping you need a packet of orange jelly, a tablespoon of marmalade, 125ml boiling water and 200g chocolate.
Pre-heat oven to 180.
For the cakes boil a little water in a pan, then reduce the heat, pop a heatproof bowl over the water (don’t let the bowl to touch the water). Add the your eggs and sugar to the bowl and whisk with a electric whisk 4-5 minutes, or until the mixture is pale and fluffy.
Add the flour and mix in well.
Get a muffin tin/yorkshire tin and half fill 12 holes with batter and cook for 8 mins or until golden. Take them out and let them cool on the side.
For the filling mix together the jelly, marmalade and boiling water until the jelly has completely dissolved. Pour the filling mixture into a shallow baking tray or large dish to make a 1cm/½in layer of jelly. Leave to chill in the fridge for a while.
When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. I always do this using a narrow glass or biscuit cutter, then place your jelly pieces on the cakes.
Boil a little water in a pan and melt your chocolate in a heatproof dish above the water, just like you did with the batter in the beginning. Then poor the melted chocolate over each cake sealing the cake and filling together. This will probably be messy, it’s fine!
Set aside until the melted chocolate has cooled and set and then get munching!!
This topic was modified 4 years, 6 months ago by SarahP83.