1 – For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30cm x 20cm tray. Chill in the fridge for 1 hour until set.
2 – Meanwhile, pre-heat the oven to 180C/Fan160C/Gas 4 and grease a 12 hole, shallow bun tin with butter. Whisk the eggs and Sugar and Crumbs Orange Zest Icing Sugar together for 4 – 5 minutes until pale and fluffy, then gently fold in the flour.
3 – Fill each well in the bun tin three quarters full with the cake batter. Bake for 7-9 minutes, until well risen and the top of the sponges spring back when lightly pressed with a finger. Remove from the oven and leave to cool in the tray for a few minutes then finish cooling on a wire rack.
4 – To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool & thicken slightly.
5 – Turn the jelly out onto a sheet of non stick baking parchment. Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.
6 – Spoon the melted chocolate over the jelly discs and leave to set slightly. Using a fork create a criss cross pattern on top of the chocolate, then leave to set completely.