MAKE THE SPONGE.
Break the eggs into a large bowl and whisk, adding sugar gradually, until the mixture is pale and has trebled in quantity. (Best to use an electric whisk rather than a hand one as it does take a while)
Fold in the flour carefully, in order to keep the air in the mixture, using a metal spoon. Add the melted butter and vanilla extract, again folding in carefully.
Grease and flour a 12-hole muffin tin (round or square), and divide the mixture, using around 1 tablespoon in each hole.
Bake in oven at 400 F, 200 C, Gas Mark 6, for 7 minutes, or until golden, risen, and firm to the touch.
Take out of oven and leave to cool.
When cool, ease out the sponges with a nylon baking spatula.
Bring the orange juice to boil in a small saucepan along with the jelly cubes and marmalade, Turn down the heat, stirring until jelly has melted.
Pour the mixture into a half-sized baking tray, or into something roughly the size of half a regular sized baking tray. Put in fridge to cool.
When cool, with a sharp knife, cut the jelly into 12 equal pieces in the tin.
Using a knife to start off, ease each jelly square with your fingers, pulling gently but firmly, keeping it flat, and place on top of sponges.
Break the chocolate into pieces, place in a bowl and microwave, stirring frequently until melted. Take care the chocolate doesn't overheat.
Cover the tops and sides of the cakes with the chocolate, using around a desertspoonful for each cake.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.