Mini Orange & Chocolate Cakes




These lovely little citrus 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)

1. 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.
2. 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.
3. 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.
4. 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.