Fairtrade Chocolate Heaven Cake Recipe

This rich chocolate mousse tart went down a treat with my family and friends after the making it for the first time last weekend… so much so, I believe I’m making it again this weekend!

It’s sooo easy to make, and could even be made simpler by swapping 150g of milk chocolate with a few chocolate flake bars instead – but personally I think making your own chocolate flakes is extra special and much more fun!

Whether it’s an after dinner party treat or instant chocolate hit you’re after – this tart is a real winner…

Serves 8

80g Digestive Biscuits
80g Ameretti Biscuits
70g Melted Butter
300g Fairtrade Milk Chocolate
150g Fairtrade Dark Chocolate
50g Fairtrade Caster Sugar
3 Medium Eggs (Seperated)

1. Crush the digestive buscuits and ameretti biscuits and mix with the melted butter. (I used soft ameretti biscuits, but you can use the crunchier sort if you’d prefer a harder base)

2. Press the biscuit mix into a 9 inch cake tin and pop into the fridge to chill while you make the mousse. (A flexible cake mould or cake tin with a pop-out base is best)

3. Melt 150g of Fairtrade milk chocolate and 150g of Fairtrade dark chocolate in a bowl over simmering water.

4. Let the melted chocolate cool slightly, before adding the 3 egg yolks and mixing well.

5. Whisk the 3 egg whites until they form soft peaks.
(Best to use an electric whisk, as whisking egg whites with a hand whisk is quite hard work as I soon discovered!)

6. Add the Fairtrade caster sugar to the egg whites and whisk until stiff.

7. Fold the chocolate into the egg whites and then pour over the chilled biscuit base.

8. Chill in the fridge for at least 8 hours (or overnight if possible!)

9. Melt your final 150g of Fairtrade milk chocolate and thinly spread on a clean, dry kitchen worktop.

10. Before the chocolate completely sets, use a pallette knife to flake up the chocolate and then crumble over the top of your tart.

Voila! Serve and enjoy!

With Love, Jo x