Preheat the oven to 180°C/350°F/Gas Mark 4.
Place the eggs and sugar in a heatproof bowl over a pan of simmering water and beat continuously for 5 minutes.
Add the flour, still beating, until a batter forms.
Half-fill each well of a 12 hole muffin tin with the batter. Bake in the oven for 8 to 10 minutes, then set aside to cool in the tray.
To make the jaffa filling, mix together the jelly, marmalade and boiling water until the mixture is smooth. Pour into a shallow baking tray or dish until 1cm deep. Set aside until completely cooled, then chill in the fridge until set.
When the jelly has set and the cakes have cooled, cut circles from the jelly, to fit on top of the cakes. Top each cake with a jelly circle – still leaving them in the tin.
Melt the chocolate in another heatproof bowl over a pan of simmering water, stir well, then pour over the cakes. Set aside (still in the tin) until the melted chocolate has cooled and set, then remove from the tin and serve.
Preparation time for this recipe is 40 minutes
Cooking time is 30 minutes
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