For the jelly, break the jelly into pieces and place in a jug. Pour over the boiling water and stir until the jelly is completely dissolved, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set.
Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.
For the sponge, whisk the eggs and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour.
Fill each well in the bun tin three-quarters full, about a dessert spoonful per hole and smooth the tops.
Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed.
Leave to cool in the tray for a few minutes.
To assemble, break the chocolate into pieces then melt in a bowl in the microwave in 30 second intervals. Leave to cool and thicken slightly.
Turn the jelly out onto a sheet of non-stick baking parchment.
Cut 12 discs from the orange jelly using a 5cm/2in round cutter. I used the lid from a cocktail container
Sit one jelly disc on top of each sponge.
Spoon the melted chocolate over the jelly discs, leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.
Recipe by at https://laurasglutenfreekitchen.com/2018/11/gluten-free-jaffa-cakes/