Sponge:
3/4 cup aquafaba
1 tsp lemon juice
3/4 cup sugar
2 tbsp oil
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
Jelly:
2 cups orange juice
2 tsp agar powder
Chocolate:
2 100g bars of dark chocolate (orange chocolate also works)
zest of 1 orange, finely grated
Method:
Preheat oven to 180°C. and grease 2 12-cup muffin tins. In a bowl mix together flour, baking soda and baking powder. Set aside. In another bowl take the aquafaba and lemon juice and start whipping with a beater. Increase speed once the mixture becomes foamy. Whip it until stiff peaks form. It will take about 10 minutes for this step. Now gradually add sugar and keep on beating until all the sugar is dissolved and the mixture is thick and glossy. Keeping the mixer running, drizzle oil and beat until incorporated. Finally add vanilla and beat until it is mixed. Fold in the flour mixture and gently into the aquafaba. Do not over fold. Divide batter into muffin tins, about 1 tbsp of batter per cup. Bake for 18-20 minutes.
Meanwhile, make the jelly by boiling orange juice with agar. line a brownie pan with cling flim and pour the jelly mixture into the pan and let it set. When set, remove and cut 24 circles (diameter smaller than each muffin). When the muffins are cool and still in the muffin tray, place one jelly circle on top each on. Melt the chocolate and stir in the zest, then top each muffin with a thin coat of chocolate, covering the jelly completely. Let it cool and then enjoy!
