Hot Gianduja “Chocolate Fondant” with Red Grapefruit Marmalade

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”). Ken serves them on a big white rectangular plate with a little mound of grapefruit marmalade, several small pieces of nougat broken from nougat bars he buys, a line of chopped toasted hazelnuts, and hot chocolate sauce on top of the cakes. The cakes are then topped with crème fraîche ice cream.

Ken cooks these in metal rings 3 inches in diameter and 3 inches high, but you could use 8-ounce ceramic or disposable aluminum ramekins.

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  • 6 ounces Valrhona Gianduja chocolate
  • 4 ounces Valrhona bittersweet chocolate
  • 10 ounces unsalted butter (2 sticks plus 2 tablespoons), cut into pieces
  • 2 tablespoons unsweetened cocoa powder
  • 4 whole eggs
  • 4 egg yolks
  • ½ cup sugar
  • ¾ cup all-purpose flour
  • salt
  • 1 recipe Grapefruit Marmalade
  • ½ cup Chocolate Sauce


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 8-ounce ramekins with a ring of parchment paper or encase the bottom and sides of 6 metal rings, 3 inches in diameter and 3 inches high, with aluminum foil. Spray with nonstick oil or brush with melted butter and then dust the interiors with cocoa powder.

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 a pinch of salt.

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 a little chocolate sauce over each cake.