These lovely little citrus cakes take no time to make and are a delicious sweet treat.
Ready in 1 hour, plus cooling and setting
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.