For the warm chocolate casserole, beat 3 egg whites with 60g granulated sugar until stiff. Beat yolks, powdered sugar and yeast together until foamy, fold in egg whites, stir in liquid chocolate coating, flour and butter vigorously. Add walnuts.
Spread butter and sugar on ramekins and fill with chocolate-nut filling. Bake at about 160°C for about 20 min. For the sabayon, beat yolks with sugar and white wine over steam until thick and fluffy. Add caramelized walnuts and walnut oil.
Serve the finished warm chocolate casserole immediately.
This recipe was provided by: Irmgard SitzwohlFor more info on walnut oil, visit: www.die-feinsten-essenzen.com