Chef's Recipes

Peanut butter chocolate fondant with salted caramel ice-cream

Australian Gourmet Traveller dessert recipe for peanut butter chocolate fondant with salted caramel ice-cream by Adelaide restaurant Sparrow Kitchen and Bar.

  • Serves 10
  • 20 mins preparation
  • 30 mins cooking plus cooling, freezing
Peanut butter chocolate fondant with salted caramel ice-cream
Peanut butter chocolate fondant with salted caramel ice-cream

“A recent celebration took me to Adelaide’s Sparrow Kitchen and Bar. I tried their peanut butter chocolate fondant with salted caramel ice-cream and slid into heaven. I’ve been going ever since to sample this incredible dessert. Would you request this recipe for me?”
Megan Vu, Adelaide, SA

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 250 gm dark chocolate (55% cocoa solids), coarsely chopped
  • 130 gm crunchy peanut butter
  • 20 gm butter, coarsely chopped
  • 6 eggs, at room temperature, separated
  • 200 gm caster sugar
  • 100 gm plain flour, sieved
Salted caramel ice-cream
  • 150 gm caster sugar
  • 6 egg yolks
  • 50 gm butter, coarsely chopped
  • 350 ml pouring cream
  • 150 ml milk


  • 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.


This recipe is from the November 2009 issue of .