Jaffa Cakes 

Classic British biscuit with orange jelly and dark chocolate shell
For the Cakes
2 large eggs, room temperature
1/4 cup (50g) caster/granulated sugar
1/4 teaspoon vanilla extract
1/2 cup (60g) plain/all-purpose flour
For the Filling
1/4 cup (50g) caster/granulated sugar
1/2 cup (120ml) orange juice
1 sachet (12g) gelatine
For the Topping
3/4 cup (130g) dark chocolate, chopped
Instructions
For the Filling
Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do not boil.
Line a muffin pan with aluminium foil, then pour 1 tablespoon of the orange mixture into each hole. Chill for 1 - 2 hours until set.
For the Cakes
Preheat the oven to 180C/350F/Gas 4.
In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy - about 4 - 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.
Remove the jelly and foil from the muffin pan. Grease the pan for the cake mixture. Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole.
Bake for 8 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
Once the cakes are cool, gently remove the jellies from the foil. I shaped out smaller circles from the centre of the jellies before gently pulling them off the foil. You don't have to, but I wanted my jelly slightly smaller than the cakes.
For the Topping
Temper chocolate in a heat proof bowl over simmering water in a pot. Allow to cool slightly, then using a spoon, spread the chocolate over the tops of the jelly, gently spreading to the edges of the cakes. Leave to set. Enjoy for up to 5 days in a tightly sealed container.