Italian cuisine · Desserts & Sweets

Bonet Piemontese

Piedmontese chocolate pudding with crumbled amaretti and rum, baked in a water bath and turned out.

Ingredients · for 6 servings

• 500 ml whole milk
• 4 eggs
• 120 g sugar
• 40 g cocoa powder
• 150 g amaretti
• 3 tbsp dark rum
• 1 pinch salt
• 100 g sugar for the caramel

Instructions

1. Melt the 100 g sugar for the caramel with 2 tbsp water in a pot over medium heat without stirring for 5–6 min. until amber brown, and immediately pour into a loaf pan so the bottom is covered.
2. Finely crumble the amaretti in a bag with a rolling pin, and meanwhile warm the milk until lukewarm.
3. Whisk the eggs with the 120 g sugar and a pinch of salt, sift in the cocoa powder and stir smooth so no lumps remain.
4. Stir in the lukewarm milk, the rum and the crumbled amaretti, and let the mixture sit for 10 min. so the crumbs swell.
5. Pour the cream over the set caramel, place the pan in a deep baking tray with 2 cm hot water and bake at 160 °C top/bottom heat for 50–55 min. until the center only wobbles slightly.
6. Let the bonet cool completely, chill for at least 4 hours, turn out onto a platter and serve in slices with the caramel juice.