Peanut Butter Chocolate Fondant with Salted Caramel Ice Cream

Ingredients

• 0 spray oil for greasing
• 2 tbsp NESTLÉ PLAISTOWE Premium Dutch Process Cocoa 180g
• 200 g NESTLÉ PLAISTOWE Premium Dark, broken into pieces
• 0.3 cup salt reduced crunchy peanut butter
• 250 g unsalted butter, chopped
• 4 eggs
• 0.3 cup caster sugar
• 2 tbsp plain flour
• 8 scoops CONNOISSEUR Murray River Salted Caramel Ice Cream

Instructions

1. 1

   preheat oven to 200°c/180°c fan forced.

2. 2

   grease eight 1/2 cup (125ml) capacity ramekins with cooking spray, dust with NESTLÉ baking cocoa, shake off any excess.

3. 3

   combine plaistowe premium dark chocolate, peanut butter and butter in a microwave safe bowl, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted and mixture is smooth, cool slightly.

4. 4

   using an electric mixer, beat eggs and sugar until pale and creamy, gently fold egg mixture into chocolate mixture and fold in flour.

5. 5

   divide mixture among prepared ramekins. bake for 12 minutes. serve immediately with a scoop of caramel ice cream.