Ingredients
For 1 Cake tin 22 cm Ø
For the base
150g
Digestive biscuits, crumbled
70g
Butter, melted
g
Butter, for the cake tin
For the chocolate cream
250g
QimiQ Whip Chocolate, chilled
200g
Mascarpone
1
Banana(s)
1tbsp
Cocoa powder
2
Egg(s)
For the chocolate mousse
250g
QimiQ Whip Chocolate, chilled
100g
Mascarpone
150g
Raspberries, to decorate
Preparation
Preheat the oven to 100 °C (conventional oven).
For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin and also line the side of the cake tin if required.
For the chocolate cream: mix the ingredients together with an immersion blender until smooth. Pour the mixture onto the base and bake in the prehated oven for approx. 60 minutes. Allow to cool.
For the chocolate mousse: lightly whip the cold QimiQ Whip Chocolate until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
Add the mascarpone and continue to whip until the required volume has been achieved. Spread the mousse onto the tart and decorate with the raspberries.
Allow to chill for approx. 4 hours.
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