Step 1

Preheat the oven to 180C/160C fan forced. Grease a square 19cm slice pan. Line with baking paper, allowing two sides to overhang.

Step 2

Use electric beaters to beat the butter and sugar for 2 minutes or until pale and creamy. Use a spatula to scrape down the side of the bowl and beat in the flour and baking powder until a soft dough forms. Transfer to the prepared pan and use a palette knife or floured fingers to press firmly into the tray. Bake for 15 minutes or until golden and firm to touch. Set aside for 30 minutes to cool completely.

Step 3

For the jelly, combine the orange juice and sugar in a saucepan. Stir over medium heat until the sugar has dissolved. Sprinkle the gelatine evenly over the top of the liquid. Remove from heat and stir for 2 minutes or until the gelatine is dissolved and the mixture is lump-free. Place in the fridge, stirring occasionally, until jelly is thick and nearly set. Slowly pour the mixture over the base. Place in the fridge for 2-3 hours or until the jelly is set.

Step 4

For the dark chocolate ganache, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour cream over the chocolate. Set aside for 2 minutes or until the chocolate starts to melt. Stir until smooth and glossy. Set aside for 5 minutes to thicken slightly.

Step 5

Working quickly, to avoid the jelly layer from melting, spoon the ganache over the jelly and use a palette knife to evenly spread over the top. Place in the fridge for 2-3 hours or until set. Use the baking paper to lift the slice out of the pan. Cut into 20 squares and decorate with orange rind.