Molten Salted Caramel Chocolate Fondants with Crème Fraîche Ice Cream

⏱ 90 min · Serves 4

A dark chocolate fondant hiding a frozen nugget of salted caramel that melts into a lava centre, served with a tangy no-churn crème fraîche ice cream that cuts straight through the richness. Everything but the final bake can be done ahead — which is exactly why it belongs at a dinner party.

Per serving: 1120 kcal · 13.0g protein · 97.0g carbs · 76.0g fat

Ingredients

• For the crème fraîche ice cream:
• 300g full-fat crème fraîche
• 200ml double cream
• 150g condensed milk
• 1 tsp vanilla bean paste
• Pinch of fine sea salt
• For the salted caramel centres:
• 100g caster sugar
• 2 tbsp water
• 75ml double cream, warmed
• 25g unsalted butter
• 3/4 tsp flaky sea salt
• For the fondants:
• 120g dark chocolate (70%), chopped
• 120g unsalted butter, plus 20g extra softened for moulds
• 2 tbsp cocoa powder, for dusting moulds
• 2 large eggs
• 2 large egg yolks
• 90g caster sugar
• 50g plain flour
• Pinch of salt

Method

1. Make the ice cream: whisk the double cream to soft peaks, then fold in the crème fraîche, condensed milk, vanilla and salt until smooth. Pour into a freezer container and freeze at least 5 hours or overnight (make this a day ahead).
2. Make the caramel: heat the sugar and water in a small pan over medium heat without stirring until it turns a deep amber, about 6-8 minutes. Off the heat, carefully whisk in the warm cream, then the butter and flaky salt. Cool for 10 minutes.
3. Spoon the caramel into 4 hollows of an ice cube tray or onto a lined tray in 4 blobs (about 1 tbsp each). Freeze until solid, at least 1 hour.
4. Brush 4 dariole moulds (175ml) thoroughly with softened butter using upward strokes, chill 5 minutes, butter again, then dust with cocoa and tap out the excess.
5. Melt the chocolate and 120g butter together in a bowl over barely simmering water. Stir smooth and let cool slightly.
6. Whisk the eggs, yolks and sugar with an electric whisk for 4-5 minutes until pale and thick. Fold in the chocolate mixture, then sift over the flour and salt and fold gently until just combined.
7. Half-fill each mould with batter, drop a frozen caramel disc into the centre, then top with the remaining batter to about 1cm from the rim. Chill at least 30 minutes (or up to 24 hours).
8. Heat the oven to 200C/180C fan. Bake the fondants on a tray for 12-13 minutes from chilled, until risen with a slight wobble at the centre.
9. Rest 1 minute, run a knife around the edge, invert onto warm plates and lift off the moulds. Serve immediately with a scoop of crème fraîche ice cream and a few flakes of sea salt.