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 a big spoon of egg white mixture to the chocolate mixture and stir in to loosen to chocolate mixture. Then carefully and gently fold in the remaining egg whites so that they are evenly distributed throughout the mixture. You don't want to overmix as you will lose all the air and you also don't want huge blobs of egg white.

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 center 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.