- 12
Ingredients
- ORANGE JELLY:
- 2 medium oranges
- Juice of one lemon
- 1 TBS granulated sugar
- 2 sheets gelatin
- SPONGE CAKE:
- 15 grams unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 40 grams granulated sugar
- 40 grams all-purpose flour, sifted
- Pinch of kosher salt
- CHOCOLATE TOPPING:
- 200 grams dark chocolate (60-70%), chopped
Preparation
Step 1
ORANGE JELLY:
1. Zest one of the oranges into a liquid measuring jug, then add all of the juice of one orange. Add the juice of the lemon, then enough extra orange juice to make a total volume of 160 milliliters. Put the mixture into a small saucepan with the sugar and heat gently, stirring occasionally, to dissolve the sugar. Remove from the heat.
2. Meanwhile soak the gelatin sheets in cold water until soft, then wring them out well and stir them into the warm juice. Line an 8-inch cake tin with plastic wrap, then pour in the juice and chill until it is set.
SPONGE CAKE:
1. Preheat the oven to 350F and butter a 12-cup muffin tin thoroughly.
2. Melt the butter and set aside.
3. Using a stand mixer with the paddle attachment, cream together the egg, egg yolk, and sugar at high speed for 5-6 minutes. Scrape down the sides of the bowl as needed.
4. Add the sifted flour over the top of the egg and sugar mixture and very gently fold it in. Make sure you incorporate any flour pockets that may have sunk to the bottom. Pour in the melted butter, plus a pinch of salt, and fold in to combine.
5. Divide the batter between the muffin cups, without filling them completely, then bake for about 8 minutes until lightly golden. Remove from the muffin tin and let cool completely on a wire rack.
ASSEMBLY:
1. Cut out 1.5 inch rounds of jelly and place them in the middle of each cooled cake. Put the muffin tins into the refrigerator while you melt the chocolate.
2. Place the chopped chocolate into a heatproof bowl and set over a pan of simmering water (stir frequently as the chocolate melts). Remove the bowl from the pan, then allow the chocolate to cool until just warm. Once warm, spoon it over the cakes. Smooth the top and leave to set slightly. Use a fork to create a criss-cross pattern on the top of the chocolate and allow to set before eating.
Makes 12 cakes.