Heat sugar, butter, and salt in a saucepan until melted, then stir in cream.
Boil and simmer for three minutes until thick, then chill in the fridge for two hours.
Heat sugar, butter, salt, and 60ml of water in a frying pan until light golden-brown.
Smear a line of the hot caramel in the center of each serving plate.
Add hazelnuts to the remaining caramel and pour onto a parchment-lined baking tray.
Once cold, break the hazelnut brittle into pieces and set aside.
Preheat a baking sheet in the oven at 220°C and grease four dariole moulds.
Melt chocolate and butter together in a bowl over a pan of simmering water.
Whisk eggs and sugar for two minutes until fluffy, then mix in flour.
Stir the melted chocolate mixture into the egg mixture until well combined.
Fill moulds three-quarters full with batter, placing a caramel chocolate in the center of each.
Place fondants on the preheated tray and bake for six minutes.
Turn out fondants onto plates and garnish with ice cream, brittle, sauce, berries, and cocoa powder.