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(yields 12 cakes)

I’m sure somewhere in Oxfordshire Mary Berry is screaming into a pillow at the sight of my Americanized Jaffa Cakes, but #SorryNotSorry, Mary, these are crazy good! I swapped the orange jelly for raspberry jam and opted for orange zest inside the sponge cake. I personally prefer the texture of jam over the jelly disc traditionally used in Jaffa Cakes. I also decided to use Enjoy Life Dark Chocolate Morsels, making these bad boys totally dairy free. The citrus really brightens the sponge and enhances the raspberry and chocolate. These little, airy cakes are dangerously delicious! My boyfriend, Dustin, got to sample one before he left for work in the morning. When he came home later that day, he immediately said “Where are the Jaffa Cakes?” Trust me, they’re that good.

Ingredients:

¼ cup + 2 tablespoons of flour

2 extra large eggs, room temperature

¼ cup granulated sugar

½ teaspoon baking powder

Zest of 1 orange

1 (10oz) jar of seedless Raspberry Jam

1 + ½ cups of Enjoy Life Dark Chocolate Morsels

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 12 count muffin tin.

2. Using an electric hand mixer, beat eggs and sugar on high until light and fluffy and beaters leave ribbons in the mixture (around 8 minutes). Gently fold in flour and baking powder.

3. Fill each muffin cup 1/3 of the way with batter. Bake for 5-6 minutes. Allow cakes to cool on a wire rack.

4. Empty jam into a small bowl and whisk it with a fork to make more spreadable. Place a tablespoon of jam in the center of each cake and work towards the outside leaving a 1/4-centimeter border of cake.

5. Melt chocolate in a double boiler. Place a tablespoon or so of melted chocolate over each cake, enough to cover the top and seal the jam inside. Set aside and allow chocolate to harden. When the chocolate is just about set, lightly press the tines of a fork into the chocolate in a crisscross pattern. Allow chocolate to fully set before serving.