line an 8x12 pan with parchment paper, I buttered the pan, cut the parchment to fit, and press it in
mix the Jello, boiling water, and zest the orange together until the Jello has completely dissolved--this takes longer than you think it does
pour in lined pan, refrigerate for at least 2 hours
meanwhile, preheat the oven to 350˚, butter a muffin tin and set aside
whip the egg and the sugar together until it's light and foamy, 4 minutes or so on high with a mixer
fold in the flour
put a little less than a TBSP in each muffin cup, smooth top if you need to
bake 7-9 minutes, mine took roughly 8
remove to cooling rack, let cool in the pan for ten minutes, then loosen them, remove from the pan, cool completely
once cooled line a baking sheet with parchment paper or foil, place the cakes on the pan
when the Jello has set up use a 1 inch round cookie cutter to cut out 12 circles
gently use a small metal spatula to remove the circles
place one circle of Jello on each cake, place in the refrigerator
just melt the chocolate in a double boiler and then cool it until it's cool but still pourable
remove the cakes from the fridge, spoon some chocolate on top of each cake, use the spoon to smooth it over the Jello and to the edge of the cake to completely seal it
before the chocolate hardens draw lines across with a toothpick OR fork