Preheat your oven to 180°C. Line a 22cm cake tin with baking paper and grease well.

Place the butter and NOMU Hot Chocolate in a saucepan and melt over a low heat. Set aside to cool slightly.

Whisk the egg whites to soft peak stage. Add the salt then gradually add the sugar and whisk to stiff peak stage.

Add the egg yolks to the cooled chocolate mixture one at a time, whisking well between each addition. Stir in the NOMU Vanilla Extract. Using a large metal spoon, add half of the egg whites to the mixture and fold in carefully, then gently fold in the remaining egg whites.

Pour the mixture into the prepared tin and bake for 25 minutes or until a crust has formed on the surface of the tart. Take care not to over-bake – the centre should have a mousse-like texture.

Allow to cool completely before removing from the tin. Dust with cocoa powder and serve with a dollop of whipped cream.

Tips:
– Flourless chocolate tarts will by their nature sink in the middle. You can serve the tart as is or fill the top with whipped cream and berries.
– Add 50g ground almonds to the mixture before baking.
– Delicious served with mascarpone blended with a teaspoon of brown sugar.
– Add 1 tablespoon finely grated orange rind to the mixture before baking.
– For extra decadence, coat with chocolate ganache before serving.