These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.
50 g sugar
35 g of fat reduced almond flour
1 teaspoon ground ginger
1 package lemon jello
2 tablespoons orange marmalade
2.5 dl boiling water
As mentioned you must expect to set aside some time when making these, so I would recommend making jelly first.
Boil water and marmalade and add the packet of lemon jelly.
Stir until everything has dissolved.
drain the liquid jelly or if you want the marmalade rinds leave it be, let it stiffen in molds or in a shallow tray and cut the circles with a cookie cutter when the jelly has solidified.
Preheat oven to 180 C
Whisk eggs and sugar until fluffy in a double boiler for 4-5 minutes with a hand mixer. Remember the top bowl must not come into contact with the water or it will becomes too hot.
Sift fat reduced almond flour and ginger in egg mixture and fold gently into the batter and mixed well
Place a tablespoon of batter on a bakingpaper lined baking tray, smear the batter to about 5 cm discs
Bake cakes in the middle of the oven until they are golden about 10 minutes
Set the cakes on a wire rack and let them cool off.
Once the gel is solidified, take them out of the molds or cut out small circles and place them on the little sponge cakes.
and remember that chocolate should not be warmer than 40 C.
When the chocolate is melted temper it. you get a better result and the chocolate get back its hard crack quality.