LAPSANG CHOCOLATE TEXTURE SMOKED TEA INFUSED CHOCOLATE CAKE SERVED WITH CHOCOLATE SOIL AND VANILLA ICE CREAM
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Martin Wong
Lee Zhang An
Formerly a conservation shop-house, Tess Bar & Kitchen is a drink-centric but food-centred concept with a focus on a modern interpretation of cocktails and food situated at 38, Seah Street. Represented by Lee Zhang An & Martin Wong.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Chocolate texture- 100g dark chocolate
- 200g butter eggs
- 100g sugar
- 100g brown sugar
- 60g flour
- 15g cocoa powder
- 100g sugar
- 100ml water
- 50g cream
- 1/2 teaspoon fine salt
- 200g sugar
- 5 tablespoons glucose
- 2 teaspoons baking soda
- 150gm Oreo crumbs
- (4 scoops) Chocolate ice cream
Methods and Directions
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°C for 20?25 minutes.
- Leave to cool.
- Caramelise sugar.
- 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.
- Strong brew of Dilmah Lapsang Souchong loose leaf tea.
- Heat water to 95°C.
- Steep tea for 5 minutes, strain tea leaves.
- Leave tea to cool.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024
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