Makes 12-14
100 g (4 oz) butter, softened
100 g (4 oz) sugar
2 eggs
5 ml (1 tsp) grated orange rind
50 g (2 oz) plain chocolate, finely grated
100 g (4 oz) self-raising flour
for the Icing
75 g (3 oz) butter or margarine
175 g (6 oz) icing sugar, sieved
75 g (3 oz) plain chocolate, melted
for the decoration
icing sugar
seedless raspberry jam or glace cherries
1. Cream the butter and sugar together until light and fluffy, then beat in the eggs, a little at a time.
2. Stir in the orange rind and chocolate, and finally fold in the flour.
3. Arrange paper cases in a metal bun tin. Divide the mixture between the cases and bake at 180°C (350°F) Gas 4 for about 15 - 20 minutes. Cool.
4. To make the icing, cream together the butter and icing sugar. Gradually beat in the cooled, melted chocolate.
5. Starting 6 mm (1/4 in) from the edge, remove the top of each cake by cutting in and slightly down to form a cavity.
6. Pipe a little icing in the cavity of each cake.
7. Sprinkle the reserved cake tops with a little icing sugar and cut each one in half. Position each half on the icing to form wings.
8. Pipe small rosettes of icing in the centre of each cake, and top with a small blob of raspberry jam or half a glace cherry.
