Make up the raspberry jelly using 1/4 pint of boiling water.
While you're waiting for the jelly to set, whisk the eggs and sweetener in a clean bowl and whisk until you reach the 'ribbon stage'. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a second. You will probably need an electric whisk for this step!
When they are cool, carefully remove the sponges from the muffin tin - a tablespoon can help with this step! Place the set jelly on top of the sponges.
Carefully melt the chocolate in the microwave - it doesn't take long so keep checking on it! Once melted, transfer the chocolate into a disposable piping bag and snip a very small hole in the end.
Drizzle the chocolate evenly over the Raffa Cakes and allow to set.