Riesling, Beerenauslese, 2011
Only the best Riesling grapes provide this sweet taste sensation. The wine bewitches with its fruity vitality and is the perfect accompaniment to full-flavored desserts. When chilled between 11 - 13°C/54°F the aromas unfold at their best.
Preheat the oven to 190°C/ 375°F. Cut the chocolate and butter into small pieces and slowly melt in a double boiler (water bath) with the sugar.
Remove the liquid mixture from the double boiler, add eggs and ground almonds and mix well with a whisk.
Roughly chop pecans, add to the chocolate mixture and fold evenly.
Pour the mixture into a greased (if necessary) baking dish and bake in a preheated oven at 190°C/ 375°F for approx. 25 – 30 min. Leave to cool for approx. 2 - 3 hours before serving, if desired. This will intensify the chocolate flavor.