Peanut butter chocolate fondant with salted caramel ice-cream

1.For salted caramel ice-cream, combine 100gm sugar and 50ml water in a saucepan over medium heat, stir until sugar dissolves (2-3 minutes), brush sides of pan with a wet pastry brush, then cook until deep caramel (8-10 minutes). Meanwhile, whisk yolks and remaining sugar until well combined, set aside. Add butter and 1 tsp salt to caramel (be careful as it may spit), stir until combined, then add cream and milk and stir until well combined. Add caramel to yolk mixture in a thin steady stream, whisking continuously until incorporated. Return mixture to a clean saucepan and stir over medium heat until mixture coats the back of a wooden spoon thickly or reaches 82C on a sugar thermometer (5-7 minutes). Strain through a fine sieve into a large bowl over ice, cool to room temperature, then refrigerate, stirring occasionally until cold. Churn in an ice-cream machine according to manufacturer’s instructions and freeze until firm (2-3 hours). Makes about 1 litre.

2.Preheat oven to 150C fan-forced. Melt chocolate, peanut butter and butter in a heatproof bowl over simmering water, then stir until smooth (3-5 minutes). Remove from heat, cool slightly, stir in yolks and set aside.

3.Whisk eggwhites until soft peaks form(2-3 minutes), then with motor running gradually add sugar and whisk until stiff and glossy. Fold into chocolate mixture in batches, then fold in flour and divide between ten 250ml-capacity buttered and sugar-dusted ramekins. Refrigerate to rest (1 hour), then bake until edges are just set and centres are still soft (6-7 minutes). Serve with salted caramel ice-cream.