For the mountain cheese and chocolate cook, preheat the oven to 180°C. Butter six ramekins (capacity 150 ml) and sprinkle with granulated sugar. Pour about 3 cm of water into a metal mold with a thin bottom and place in the oven (bottom rail-grate).
2 Cut chocolate into small pieces and melt over steam. Separate eggs into yolks and clear. Cream soft butter with powdered sugar, vanilla sugar and a pinch of salt until well combined. Add melted chocolate first, then yolks gradually while stirring. Beat egg whites with granulated sugar until creamy. Gently fold the snow, almonds and breadcrumbs into the chocolate mixture.
Fill 3 ramekins to just under 1 cm below the rim and place in the prepared water bath – the ramekins should be halfway up in the water bath. Cook ramekins for about 20 minutes. Remove from the oven, turn out onto plates and serve with sabayon and grape compote.For the sabayon, mix the yolks, egg whites, sugar and wine well in a mixing bowl with a whisk and whisk over steam until thick and creamy.Then for the grape compote, cut the grapes in half and remove the seeds. Mix the starch with 2 tablespoons of the apple juice. Mix the rest of the juice with honey and cinnamon and bring to the boil. Stir in starch mixture and simmer sauce until it thickens (takes about 1 minute). Add the grapes and nuts to the mountain cheese and chocolate boil, let stand briefly and remove from heat.
