Method

First make the orange jelly by placing orange juice, water, sugar & orange peel in a saucepan bring to a simmer & reduce liquid by half to a thin syrup then take off the heat.

In the meantime place gelatine in cold water to soak for 5 mins to soften, drain off excess water, then add in the jelly syrup & mix until dissolved off the heat.

Line a tray or tin with cling film, pour in jelly syrup. Pour in the syrup to about 3 to 4 mm deep, allow to cool then place in the fridge to set.

Pre-heat oven to 180'C fan.

Next make the cake bases, in a bowl add beat the butter with the icing sugar until fluffy using an electric hand mixer or food mixer, then fold in the flour, salt, orange zest & ground almonds until all combined, lastly & carefully fold in meringue, then using a greased non-stick mini tart/mince pie tin/tray place about a good tbsp of batter in each compartment, then bake for about 10 mins or until light golden brown, remove & allow to go cold.

Place chocolate of choice in a bowl (glass is best) & place over a saucepan of simmering water to gently melt, set aside until it starts to thicken.

Remove cakes from the tin, then cut orange jelly into discs using a 4 cm pastry cutter, place an orange jelly disc on top of each cake, then using either a pastry brush to dob on or use a tsp cover the top with the chocolate, then allow to cool & set.