Chocolate Jaffa cakes (individual tarts with almond cream, chocolate mousse dome and mirror glaze)

Almond cream: process the cubed almond paste with the sugar and cornstarch, then the room-temperature butter and a pinch of salt until creamy, then the egg and vanilla.

Chocolate sugar dough: process room-temperature butter, powdered sugar, a pinch of salt, cocoa powder and almond powder to a paste, then add the egg.

Add half the flour, mix briefly, then the other half, just until combined; do not overmix. Rest the dough in the refrigerator so it relaxes and rolls out properly.

Chocolate mousse: melt the chocolate over a water bath. Put a third of the sugar in the milk to prevent scorching; mix the rest of the sugar with the egg yolks.

When the milk boils, turn off the heat and temper the yolks by pouring in hot milk gradually; return to the pan and cook to 185F / 85C, stirring constantly. Off the heat, mix in the gelatin.

Pass the creme anglaise through a fine sieve over the melted chocolate, mix well and cool to 100F / 38C.

Whip the heavy cream to soft peaks and fold into the chocolate mixture; the texture sets as it cools. Freeze in dome molds; it can be made weeks ahead.

Mirror glaze, a day ahead: cook sugar, water and corn syrup to 218F / 103C, mix in the softened gelatin and condensed milk, pour over the chocolate and blend without incorporating too much air. Tap out air bubbles and chill overnight.

Grease the pastry rings well with butter. Work the chilled dough on a floured counter just to soften it, without overworking.

Roll out to a sheet under a quarter inch, 3 mm thick. For a 3.25 inch / 8.5 cm ring, cut 4.5 inch / 12 cm discs.

Ease each disc into the bottom and sides of a ring with floured thumbs, rotating and lifting the ring so each shell is flat and even.

Spoon a tablespoon of orange marmalade into each shell and fill with almond cream.

Bake at 350F / 180C for about 25 minutes. Cool to room temperature and smooth the crust edges with a microplane.

Brush a little orange blossom water syrup over the tops.

Unmold the mousse domes and freeze hard again, an hour or two.

Rewarm the glaze in the microwave to 100F / 38C and glaze the hard-frozen domes. Set a dome on each cake and decorate with milk chocolate shavings, gold leaf and orange zest.