Raspberry-Topped Orange Mousse Pastries

Makes 7.

2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/2 cup granulated sugar
3 tablespoons butter, softened
5 (1 ounce) squares semisweet chocolate, melted
1 tablespoon honey, at room temperature
1 large egg

Filling
1/2 cup granulated sugar
3 large egg yolks
1 package Knox unflavored gelatine
1 1/2 cups heavy cream
1/2 cup orange juice
2 teaspoons grated orange peel
1 cup whipped cream

Topping
1/2 small box raspberry gelatin
1 cup water

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.

Mix together flour and baking soda.

Beat together sugar and butter at medium speed until light and fluffy. Beat in melted chocolate, honey and egg. At low speed, beat flour mixture into egg mixture until blended. Pour batter into prepared pan; smooth top.

Bake cake until just set, 20 minutes. Transfer pan to a wire rack to cool completely.

Meanwhile, prepare filling. In a medium saucepan, mix together sugar and egg yolks until blended. Sprinkle gelatin over egg mixture. Let stand until softened, 5 to 10 minutes.

Stir in cream and orange juice. Cook over medium heat, stirring constantly, until thickened, 10 minutes. (Do not boil.) Stir in orange peel. Remove from heat.

Fold whipped cream into orange mixture. Spread filling over cake in pan. Chill for 2 hours.

To prepare topping, in a small saucepan, sprinkle gelatin over water. Let stand until softened, 5 to 10 minutes. Cook over low heat, stirring constantly, until dissolved. Chill for 10 minutes.

Pour topping over filling; smooth top. Chill until set, 2 hours. Cut into squares.