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 brown sugar
15g cocoa powder
½ teaspoon fine salt
5 tablespoons glucose
2 teaspoons baking soda
150gm x Oreo crumbs
Chocolate ice cream x 4 scoops
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.
Add water, cream and salt
Leave to cool
Caramelise sugar till brown
Add in glucose and baking soda
Pour all into a pan, let it cool
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.