Pim's (Jaffa Cakes)

Instructions

1. Preheat the oven to 180 °C (gas 6). Lightly grease a 12-cup mini muffin or mini tartlet tin.
2. Whisk the eggs and sugar with an electric mixer for 5 minutes, until the mixture turns pale and triples in volume.
3. Sift the flour and cocoa, then gently fold them in with a spatula along with the zest and orange juice.
4. Add the melted butter and mix just enough to combine without deflating the foam.
5. Divide the batter among the cups, filling them three-quarters full, and bake for 10 to 12 minutes. A knife inserted should come out dry.
6. Let cool completely on a rack, then unmould.
7. Spread a spoonful of orange jam over each cake.
8. Melt the chocolate with the oil in a bain-marie, coat each cake and leave to set in the fridge for 20 minutes.