Strawberry Jaffa Cakes

First, make the gelatin so it can set. Pour gelatin powder into a heatproof bowl and pour boiling water over it. Stir it well until powder dissolves. Then add ice cubes so that they melt in and cool everything down. Give it a final stir, then pour mixture into an 8 x 8 baking dish. Put it in the freezer to completely set for about 1 1/2 hours. It should still be somewhat pliable but not really jiggly. Hardening it in the freezer also helps with cutting so that it’s cleaner.

While the jello sets, make the sponge for the cake part. Preheat oven to 350ºF and spray 10 wells of a 12-well muffin tin liberally with cooking spray. Combine the sugar and egg in a bowl and whip them together for 3–4 minutes, until the mixture is really pale and airy. It should expand too. Then switch to a spatula and gently fold in the flour just until it disappears. Scoop a tablespoon of the dough into the wells of the tin, there will be enough for 10. Make sure they are even, then bake the cakes for 8–9 minutes. Let them cool for a couple of minutes in the tin, they should pull away from the sides. Then put them on a rack to finish cooling completely.

Now it’s time for assembly. Take the hardened jello and use a 2-inch round cutter to cut 10 discs out of it. Place one on top of each little cake. Then put the chocolate in a microwave safe bowl and microwave it for a minute. Stir it, then microwave it for another 30 seconds so that it is completely melted. Spoon the chocolate over each cake, trying to be as neat as you can. Let the chocolate completely harden, then serve the cakes with a yummy hot beverage! Enjoy!