Sticky Chocolate Orange Cakes

prep 20 mins, plus cooling and setting cook 15 mins
  • 65 g (2½ oz) lightly salted butter, softened
  • 65 g (2½ oz) caster sugar
  • 65 g (2½ oz) self-raising flour, sifted
  • finely grated rind of ½ orange
  • 1 egg
  • 6 tablespoons orange marmalade
  • 2 teaspoons water
  • 75 g (3 oz) milk chocolate, chopped

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar, flour, orange rind and egg in a bowl and beat with a hand-held electric whisk until light and creamy. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until risen and just firm. Leave in the cases for 2 minutes then transfer to a wire rack to cool completely.

Use a teaspoon to scoop out (and discard) a little of the sponge from the top of each cake to make a small cavity. Put the marmalade in a small saucepan with the measurement water and heat gently until the marmalade has melted. Leave to cool slightly, then spoon a little onto the top of each cake. Leave to set.

Melt the chocolate (see page 14). Spoon onto the tops of the cakes and spread gently to the edges.

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