|250 ml||orange juice|
|180 g||dark chocolate|
|butter for greasing|
Add half of the orange juice and all of the gelatin to a small bowl and let soak for approx. 10 min. Add remaining orange juice, part of the sugar, and the orange-juice soaked gelatin to a pot set over medium-high heat. Let simmer until gelatin has dissolved.
Line a springform pan with plastic wrap and transfer the orange-gelatin liquid to the tin. Let chill in the fridge for approx. 2 hrs., or until the liquid has set and is firm.
In the meantime, pre-heat oven to 180°C/350°F. Add egg and remaining sugar to a bowl and beat until foamy for approx. 4 min. Sift the flour into the bowl and carefully stir until combined.
Grease a muffin tin and add 1 tbsp of the dough to each muffin tin hollow. Bake in the oven at 180°C/350°F for approx. 7 min., or until golden brown. Let cool completely and carefully remove from the muffin tin afterwards.
Remove orange jello from the fridge and cut out circles using a cookie cutter. Top each of the small sponge cakes with a piece.
Chop the chocolate and melt two thirds of it in a heatproof bowl set over a pot of simmering water. Add remaining chocolate to the melted chocolate and let melt. Remove from heat and let chill for approx. 10 min. Top the cakes with 1 – 2 tbsp of melted chocolate and carefully spread chocolate to the edges. Chill the jaffa cakes in the fridge to until the chocolate is firm. Enjoy!