Gianduja (pronounced zhahn-doo-yah), refers to the combination of chocolate and hazelnuts. This is probably the best—and richest—version of the currently popular warm individual chocolate cakes that are still runny inside (the “fondant”).
Preheat the oven to 400°F.
Put the chocolates in a metal bowl over barely simmering water and let melt. Add the butter and mix it in very gently. Remove the bowl from the heat and let cool slightly.
Line the bottom of six
Meanwhile, beat the whole eggs and egg yolks until thickened and lemon colored, about 5 minutes at high speed with a mixer. Then add the sugar and beat another 3 minutes on high speed, until the mixture is thick and pale yellow, or until the sugar is dissolved.
Add the melted chocolate to the egg mixture, stir until the chocolate is just incorporated, and then quickly and gently fold in the flour and
Pour batter into the rings or ramekins and bake on a tray in the oven for 10 minutes, until the tops of the cakes are puffed and no longer appear wet. Remove the baking sheet from the oven and let the cakes stand for 10 minutes. Use a knife to carefully loosen the cakes from the sides of the molds, then invert onto dessert plates. Garnish with the marmalade and drizzle
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