Ingredients - Base

• 2 egg whites
• ¼ cup caster sugar
• 50g hzelnuts, finely ground
• ¾ cup desiccated coconut
• ¾ cup icing sugar, sifted
• ½ teaspoon ground ginger

Ingredients - Mousse

• ½ Cup water
• 1 tsp vanilla extract
• 1 Tbspn brown sugar
• 2 Tbspn vegetable oil
• pinch of salt
• 200g 62% dark chocolate, finely chopped
• 50g butter, diced
• 1 tbspn coffee liqueur
• ¾ cup cream, softly whipped
• optional: 50g dark chocolate, shaved to decorate

Directions - Base

1. Preheat oven to 170°C, grease and line a 24cm springform cake tin base and sides with baking paper
2. Whisk egg whites and caster sugar until thick and glossy. 
3. Combine hazelnuts, coconut, icing sugar and ginger, then fold into egg whites. 
4. Spoon into tin and smooth top.
5. Bake for 20 minutes until firm to the touch and a pale golden. 
6. Allow to cool completely.

Directions - Mousse

1. Place water, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stirring to dissolve the sugar.
2. Remove from the heat and immediately add the chocolate and butter.
3. Leave for 1 minute, then whisk until smooth and shiny.
4. Stir in the liqueur, then tip into a large bowl and leave to cool.
5. Fold in half of the cream, then gently but thoroughly fold in the remaining cream, stopping as soon as it is combined. Don't over mix or the chocolate will go grainy.
6. Pour the mousse over the base and very gently shake the tin to settle it in an even layer.
7. Decorate the edges with extra shaved chocolate if desired, then chill for several hours until firm.

To serve: Remove the sides of the tin and carefully peel off the baking paper. Remove the tart from the base of the tin and transfer to a serving plate. Serve well chilled, straight from the refrigerator.

Serves 8-10.

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