The chocolate-orange combo — half-biscuit, half-cake — can also be made with packet jelly, in which case it’s a good if not essential idea to add a tablespoon of marmalade.
Makes about 20
750 ml orange juice
2 packets kosher gelatine
4 large eggs
100g caster sugar
100g plain flour
Pinch of salt
200g dark chocolate
Follow the instructions on the packet to make the orange jelly.
Pour into a very shallow tray and refrigerate to set.
Heat the oven to 180°C and grease a mini muffin tray.
Whisk the eggs and sugar in a bowl over simmering water until pale, thick and fluffy.
Remove from the heat. Fold in the flour adding a little vanilla essence and the salt.
Spoon the batter into the tray so each well is two-thirds full.
Bake for 10 minutes until golden, remove from the oven and cool in the tray. Repeat with the remaining batter.
Cut the jelly into small discs — you may wish to halve them horizontally. Place one on each cake and refrigerate.
Melt the chocolate. When cool, spoon it over the chilled cakes .
They should keep a week in an airtight container.