These lovely little citrus and chocolate cakes take no time to make and are a delicious sweet treat.
Ready in: 1 hour, plus cooling and setting | Makes 12
- 225g unsalted butter, softened, plus extra for greasing
- 12 mini chocolate cookies
- 225g golden caster sugar
- 225g self-raising flour
- ½ tsp baking powder
- 4 medium eggs, beaten
- Juice and zest of 1 orange
- 100g milk chocolate, melted, plus extra grated, to serve
- Orange slices, to serve (optional)
Preheat the oven to 180C, fan 160F, gas mark 4. Use the extra butter to thoroughly grease the holes in a 12-hole muffin tray. Line the base of each hole with a circle of baking paper. Drop a mini chocolate cookie into each hole.
Place the butter, sugar, flour, baking powder, eggs, orange juice and zest in a large mixing bowl. Beat with a hand-held electric whisk for 3-4 minutes until smooth and creamy.
Spoon the mixture evenly into the holes in the muffin tray. Bake in the preheated oven for 18-20 minutes until risen, golden and springy to the touch. Cool in the tin for a few minutes then run a small palette knife around each cake to loosen and turn out on a wire rack. Leave to cool completely.
Dip the top of each orange sponge in melted chocolate and place on a wire rack set over a baking sheet. Leave for 30 minutes or until set. Serve topped with grated chocolate and orange slices, if liked.
These make delicious warm puddings – instead of leaving to cool and dipping in the chocolate, serve warm drizzled with the melted chocolate and with a dollop of whipped cream or crème fraiche.