Sweet Pastry:
1/2 kilo butter
1/2 kilo flour of toasted hazelnut flour
750 grams sugar
5 whole eggs & 5 yolks
1 kilo flour
2 1/2 envelops vanilla yeast
Chocolate
100 grams melting chocolate
cream or milk
Sweet pastry
Pour out both types of flour on a dough board and create a well in the center. Put in the well the butter warmed to room temperature, the eggs, sugar and yeast and work into a dough. Let the dough rest several hours. Butter a mold and sprinkle with flour. Put the dough in the mold and bake at a temperature of 180° C. (355° F.) for about 40 minutes.
Chocolate
Melt the chocolate in a double boiler and blend in cream or milk.
Turn the pie out onto a serving dish and pour the melted chocolate over it.
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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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