6 eggs
80 grams flour
80 grams potato (or corn) starch
150 grams sugar
100 grams chopped walnuts
100 grams dark chocolate
butter
Separate yolks, beat the whites until stiff, and, separately, beat egg yolks and sugar. Combine both mixtures and gradually fold in the previously sifted flour and potato starch, whisking gently from the bottom of the bowl to the top. At the end, mix in the chopped walnuts. The mixture should be creamy and fluffy. Pour the mixture into six buttered aluminum cups and bake in the oven at 180° C. (350° F.) for 28-30 minutes. Cool and cover with an icing made from 100 grams dark chocolate, 2 tbsp. water and 4 tbsp. sugar
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Dulcedo Verduzzo Dolce
Lison Pramaggiore D.O.C.
Santa Margherita
The brilliant yellow color with golden reflections seems to mirror the sunny character of the wine. At the base of the bouquet, a delectably honeyed, sweetish perception with tones of apricot jam and dried exotic fruit against a vanilla background. The palate immediately detects sweet, warm and soft sensations provided by a combination of alcohol and sugars but balanced by refreshing acidity, a component that gives Dulcedo remarkable equilibrium. A light vein of vanilla melds perfectly with fruity notes in pleasant succession. Powerful and at the same time delicate, the flavor transmits all its sweetness and complexity in a way that surprises.
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