About this recipe:A kind of Jaffa cake, but with a Valentine's day theme and using red (raspberry flavour in my case) jelly, rather than Jaffa orange. I made my jelly up a day in advance, so it had lots of time to set. I used a ready made chocolate sponge cake mix for my cakes, but you could just as easily make your own sponge cake mix for the bases.
Prepare jelly as per instructions (add 1/2 pint boiling water to the jelly cubes, mix, then top up with 1/2 pint cold water) and stir in the tablespoon of jam. Pour into a shallow baking tray with sides so that the jelly sets to a thickness of a maximum of 1cm. Leave to set properly overnight.
Prepare the cake mix according to the packet instructions. Spoon a small amount in well greased muffin tins, just enough to cover the bottom of each hole. Bake for 10 minutes, as per packet instructions.
Leave sponge cakes were left on a cooling rack to cool. Take the set jelly from the fridge and cut heart shaped jelly pieces from it with a cookie cutter and place onto cakes with a palette knife.
Microwave half the white chocolate to melt that, then spoon onto the top of the cakes, around the jelly.
As a slight variation I also did some extra ones with a little more chocolate on them - swirled some dark chocolate in with the white chocolate and then spread that over the top.