Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners 



100g dark chocolate

200g butter Eggs

100g sugar

100g brown sugar

60g flour

15g cocoa powder


Salted Caramel 

100g sugar

100ml water

50g cream

½ teaspoon fine salt


Honey comb   

200g sugar

5 tablespoons glucose

2 teaspoons baking soda


Other ingredients:   

150gm x Oreo crumbs

Chocolate ice cream x 4 scoops



Chocolate texture   

Melt dark chocolate with butter on bain-marie till liquid state.

Whisk eggs, and brown sugar till foamy texture.

Fold chocolate mixture, egg mixture, flour and cocoa powder together.

Pour into desired mould.

Bake at 140 degree Celsius for 20?25 minutes.

Leave to cool.



Strong brew of Lapsang Souchong Loose Leaf tea.

Heat water to 95 deg Celsius.

Steep tea for 5 minutes, strain tea leaves.

Leave tea to cool.


Salted caramel  

Caramelise sugar

Add water, cream and salt

Leave to cool


Honey comb

Caramelise sugar till brown

Add in glucose and baking soda

Pour all into a pan, let it cool


To serve:   

Soak chocolate texture in tea for 5 to 8 seconds.

Remove chocolate texture and plate.

Line Oreo crumbs on place.

Vanilla ice cream in the middle.

Dots of salted caramel.

Honeycomb on the side.



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