Jaffa cakes

1.	For the orange jelly
2.	In a saucepan, mix the gelatin with 125 g orange juice.
3.	Leave it into the juice for 10 minutes, until it rises.
4.	Heat the mixture over low heat by adding the sugar, too.
5.	When the gelatin melts, remove from the heat, and add the remaining orange juice.
6.	Pour the mixture in a small baking pan, so that the gelatin mixture is 2-3 mm thick, and refrigerate it. Ideally, you should leave it there overnight.
7.	When the jelly has thickened well, dip the bottom of the baking pan into hot water for a while, and flip it over a platter.
8.	Refrigerate the platter until needed.
9.	For the cakes
10.	Preheat the oven to 160°C (320° F) set to fan.
11.	Butter a 12-cup muffin pan.
12.	In a mixer’s bowl beat the egg with the yolk and the sugar, for 4-5 minutes.
13.	When the mixture is fluffy, add the flour and mix until there is a smooth dough. Then, divide it among the muffin cups.
14.	Bake the cakes for 7-9 minutes, remove from the oven, and place the muffin pan on a rack to cool.
15.	When the cakes are completely cool, take them out of the cups.
16.	To assemble
17.	Melt the chocolate in a bain-marie or in the microwave, and let it slightly cool.
18.	Cut the orange jelly into 12 circles, using 4-5 cm round cookie cutters.
19.	Put a jelly circle on top of each cake, and cover with the melted chocolate.
20.	Follow the same process for all of the cakes. Attention! The chocolate has to be quite warm.
21.	Serve.

	For the orange jelly
	30 g gelatin powder
	250 g orange juice, freshly squeezed
	10 g granulated sugar
	For the cakes
	butter, for the pan
	1 egg, medium
	1 egg yolk
	25 g granulated sugar
	25 g self-rising flour
	For the coating
	200 g chocolate couverture, finely chopped