Receta Bonet
by Giulia Robert

Typical Piedmontese pudding, made with cocoa and amaretti.

Avg. 4.5/5 1 voto

Tiempo de Prep: 30 minutos	Italian
Tiempo para Cocinar: 45 minutos	Raciónes: 8

Ingredientes

35 g of unsweetened cocoa powder
70 g of "amaretti" finely crushed (someone crush them roughly, the effect achieved is similar to that of a broken tooth)
3 spoons of rum

First of all you must prepare the caramel, with which you'll cover the bottom and the edges of the mold (I suggest using a plum cake mold, that gives you the traditional shape). For the caramel, I used 200 g of sugar, which, once brown, I added 100 ml of steaming water (if you add cold water, the sugar will crystallize. Even using steaming water, because of the difference in boiling temperature between sugar and water, the mixing will splash, so be careful with your hands!). Once you've covered the mold with the caramel, leave the mold aside.
In a bowl, beat eggs and sugar (100 g) with the whisk, until you'll have a thick and fluffy mixture.
Separately, warm the milk and add the unsweetened cocoa powder, being careful not to create lumps.
Once you've the milk chocolate, add it to the eggs and sugar mixture; then add the amaretto grains and the rum. Now, you'll have a fluid mixing, that you'll pour into the mold covered in caramel (now perfectly solidified).
Cook the Bonet in a baine-marie (put the mold in a larger baking tin full of water) in a 355Â°F (180Â°C) oven for 45 minutes, or until a toothpick inserted near the center comes out clean.
Let the Bonet cool down and turn it over onto a plate.
If you want to, you could garnish it with whole (as I did) or chopped amaretti or with some whipped cream.