Eggs - please make sure they are at room temperature so take them out of the fridge (if that’s where you store them) a few hours in advance.
Sugar - use what you have but I always recommend any sugar that has not been refined.
Flour - always use spelt nowadays but plain white, wholemeal or a mix of them will do as great.
Filling -the jelly bit - I love making my own but you could use ready made fruit jelly which you may have to dissolve in hot water and then set as usual.
Chocolate topping - the darker the chocolate, the better - but hey that is my opinion because I love dark and my husband is the witness and can testify here.
- if you want to have some fun, add 1 tbsp of chia or poppy seeds to the chocolate;
- it gives it a lovely texture - I have made those few times like this and we loved them;
Jelly - grease slightly the silicone tray holes before pouring in the jelly for setting - it helps when taking out. They almost pop out themselves.