Step #1
Firstly dissolve the jelly cubes in half the recommended amount of water and squeeze in the juice of an orange. Pour the jelly into a baking tray that has been lined with clingfilm so that it forms a sheet about a 1/2 cm thick. Put the jelly in the fridge to set.
Step #2
Preheat the oven to 180ºC.
Step #3
Grease a muffin tin and spoon in a little of the batter, just enough to just coat the bottom of each indent. Bake the cakes for 10 minutes until golden and springy to the touch.
Step #4
There will be a little cake mixture left and you can use this to make a few cupcakes when the muffin tin is finished with. You will also have a little of the jelly left too but you can spin this in a food processer and sprinkle the small particles of jelly into the cake mix for more of an orangey burst! Ease the sponges loose once cooled and then keep them in the tin.
Step #5
Cut the jelly sheet into discs a little smaller than diameter of the cakes you have baked (try an upturned egg cup for this). Place each jelly onto the centre of each sponge. Melt the chocolate slowly in a microwave then drizzle the melted chocolate so that it just covers the top of the jelly and the cake in a thin layer.
Step #6
Wait for the chocolate to set before popping them out of the muffin tins and stacking them ready to enjoy.
