Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. You should be looking for a chocolate around 30 to 40 percent cocoa solids—dark can be as high as 70 percent. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn’t touch the water.

Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Tips/TechniquesFor this recipe you will need a 2in round biscuit cutter, a 12x8in baking tray and a 12-hole shallow bun tin. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter.As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour.

Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film – it should come about ½cm up the side.You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.