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Category   Desserts - Breads
Sub Category   None


110g caster sugar 2 eggs 150g plain flour extra caster sugar 400g dark eating chocolate melted orange jelly 250ml orange juice 2tbls orange marmalade 85g packet orange jelly crystals
1. make orange jelly combine juice and marmalade in a small saucepan. Bring to boil, remove from heat and stir in the jelly crystals .... stir well to dissolve. Line a 23cm square cake tin with baking parchment extending 5cm above edges of tin. Pour jelly into tin and refrigerate until set 2. Preheat oven to 160deg C. Line oven trays with baking parchment Spread sugar evenly over base of a shallow oven tray (lined) and heat in oven till sugar feels bot to touch. Beat eggs in bowl with electric mixer for 1 minute, add hot sugar and beat for about 10 minutes or until mixture is thick and will hold its shape. Sift flour 3 times and fold into the egg mixture. Pipe 4cm rounds (I used a teaspoon) onto trays. Sprinkle with the extra sugar and bake for about 6-8 minutes. Leave to cool in trays. When cool place on cooling rack. Lift jelly from tin to board cut out round shapes and place on top of each sponge. cover with melted chocolate.

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