It's Week seven of my ten-week Dr. Oetker #EvenBetterBaking series, and this week I have a zingy tray bake for you, incorporating a sponge layer, an orange jelly layer and an indulgent layer of dark chocolate to finish.
Below, I've snapped pictures of every stage of this bake, so it's easy to follow and should have you serving up a slice in no time.
Here's how to make these chocolate orange jelly squares.
Ingredients
- 2 x Medium Eggs
- 75 g (0.53 oz) Caster Sugar
- 5 ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
- 50 g (1.76 oz) Plain Flour
- 12 g (1 sachet) Dr. Oetker Gelatine Sachet
- 50 g (1.76 oz) Caster Sugar
- 350 ml (11.83 fl oz) Orange Juice, freshly squeezed
To decorate:
- 50 g (1.76 oz) Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
- 50 g (1.76 oz) Dr. Oetker Fine Cooks' Milk Chocolate
- 50 g (1.76 oz) Unsalted Butter
Instructions
Preheat the oven to 200°C (180°C Fan oven, 400°F, gas 6). In a bowl, whisk the eggs and caster sugar together until thick, pale and creamy – this will take about 5 minutes.
Add the Vanilla and sift the flour on top. Using a large spoon, fold the flour into the egg mixture.
Line a baking tray with baking parchment, and mark out a 20cm (8inch) square.
Pile the sponge mix on top of the square and gently spread to cover. Bake for 8 -10 minutes until risen, golden and just firm to the touch. Cool for 10 minutes then transfer to a wire rack to cool on the paper.
Measure the tin against the sponge and carefully trim away sufficient crust from the sponge so that it fits snugly inside the bottom of the tin.
Line an 18cm (7inch) square tin with a double layer of cling film. Press the sponge inside the tin and set aside.
Pour 150ml (1/4 pt) hot water into a large heatproof jug and stir in the gelatine until it dissolves. Stir in the sugar and orange juice.
(NOTE: If you're using Vege-Gel like I did, you'll need to stir in the orange juice and bring it to the boil in a pan before adding the sugar and continuing with the rest of the recipe)
Leave to cool until just on the point of setting, then pour or spoon over the sponge base. Chill for at least 2 hours to set firmly.
Break the Extra Dark and Milk Chocolates into pieces and place in a saucepan with the butter and 30ml (2 tbsp) water. Heat very gently, stirring occasionally until melted together – take care not to boil the mixture. Remove from the heat, mix well, and cool for 10 minutes. Spoon the chocolate over the set orange jelly.
Leave in a cool place to firm up. Before the topping sets completely, score the chocolate with a sharp knife to make 16 equal portions. Once the chocolate topping becomes chilled, it will set very firm and will become difficult to cut if it is not scored first.
To serve, carefully lift out the jelly mixture from the tin using the cling film. Discard the film and cut the jelly squares completely through into portions.
Your chocolate jelly squares are now ready to serve and enjoy!
Are you tempted to try another recipe in this series? Here's a fun, surprising dotty inside cake.
And here's the chocolate orange jelly squares recipe in printable form. On desktop, just click the little 'PRINT' icon on the right, below the recipe image.
Chocolate Orange Jelly Squares
Ingredients
For the sponge:
- 2 medium free range eggs
- 75 g (2.65 oz) white caster sugar (superfine)
- 5 ml (1.01 tsp) Dr. Oetker Madagascan Vanilla Extract
- 50 g (1.76 oz) plain white flour (all purpose flour)
For the orange jelly:
- 1 sachet Dr. Oetker Gelatine Sachet Powdered Gelatine
- 50 g (1.76 oz) white caster sugar (superfine)
- 350 ml (11.83 floz) Orange Juice freshly squeezed
To decorate:
- 50 g (1.76 oz) Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
- 50 g (1.76 oz) Dr. Oetker Fine Cooks' Milk Chocolate
- 50 g (1.76 oz) Unsalted Butter
Instructions
- Preheat the oven to 200°C (180°C Fan oven, 400°F, gas 6). In a bowl, whisk the eggs and caster sugar together until thick, pale and creamy – this will take about 5 minutes.
- Add the Vanilla and sift the flour on top. Using a large spoon, fold the flour into the egg mixture.
- Line a baking tray with baking parchment, and mark out a 20cm (8inch) square.
- Pile the sponge mix on top of the square and gently spread to cover. Bake for 8 -10 minutes until risen, golden and just firm to the touch. Cool for 10 minutes then transfer to a wire rack to cool on the paper.
- Measure the tin against the sponge and carefully trim away sufficient crust from the sponge so that it fits snugly inside the bottom of the tin.
- Line an 18cm (7inch) square tin with a double layer of cling film. Press the sponge inside the tin and set aside.
- Pour 150ml (1/4 pt) hot water into a large heatproof jug and stir in the gelatine until it dissolves. Stir in the sugar and orange juice. (NOTE: If you're using Vege-Gel like I did, you'll need to stir in the orange juice and bring it to the boil in a pan for adding the sugar and continuing with the rest of the recipe)
- Leave to cool until just on the point of setting, then pour or spoon over the sponge base. Chill for at least 2 hours to set firmly.
- Break the Extra Dark and Milk Chocolates into pieces and place in a saucepan with the butter and 30ml (2 tbsp) water. Heat very gently, stirring occasionally until melted together – take care not to boil the mixture. Remove from the heat, mix well, and cool for 10 minutes. Spoon the chocolate over the set orange jelly.
- Leave in a cool place to firm up. Before the topping sets completely, score the chocolate with a sharp knife to make 16 equal portions. Once the chocolate topping becomes chilled, it will set very firm and will become difficult to cut if it is not scored first.
- To serve, carefully lift out the jelly mixture from the tin using the cling film. Discard the film and cut the jelly squares completely through into portions.
- Your chocolate jelly squares are now ready to serve and enjoy!
Nutrition
This is a commissioned post for Dr. Oetker. Recipe & photography (top photo only) courtesy of Dr. Oetker.
More chocolate orange recipes to try
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Emily says
This looks like a lot of fun - to make and to eat. The kids will love it, thanks!
Vicki Montague - The Free From Fairy says
Oh my word! What a fabulous recipe and lovely photos! This is like giant jaffa cakes and who doesn't love a jaffa cake?!!
Corina says
I love the sound of these with the orange jelly layer. They remind me of my childhood even though I don't think I've ever eaten anything quite like them!
Angela / Only Crumbs Remain says
This looks lovely, I'm going to have to give this a try. Pinning it!
Angela x
rebecca beesley says
i've always been too scared to use gelatin yet i have a pack sitting in the cupboard - must try this at some point! x
Torn Clark says
Week 2 and 4 were awesome, but this one look special! Perfect bouncy pieces of sweetness :)
Kate - gluten free alchemist says
Yay!! Jaffa Cake!! My favourite xxx
Gareth Mear says
They look so tasty , I would be a fool not to try and recreate this, great post :)
child benefit number says
If you have sweet tooth, you definitely want to bake one for yourself! Just looking at the pictures, my mouth waters.
jenny paulin says
mmmmmmmmm
mmmmmmmm
mmmmmmm
that is all x