Pronounced “bunèt” in Piedmontese dialect, bonet is the typical dessert of the Langhe whose origins are very ancient. The translation of the name is hat (round-shaped night cap in its original meaning) and explains the usual use of the dessert, served at the end of each meal just as the hat is the last garment to be worn. The peculiarity of this recipe? The cooking technique: in the oven in a bain-marie, which proves the historicity of this delicious recipe. Although today more immediate and faster cooking is preferred, it is precisely the slowness of this method that makes our dessert so soft and delicious. The classic version sees it composed of eggs, milk, sugar and maratti. The addition of chocolate is later, because it was an unknown ingredient.


  • ½ liter of milk
  • 5 whole eggs
  • 9 tablespoons of sugar
  • 3 tablespoons of unsweetened cocoa powder
  • 100 gr of amaretti
  • a glass of rum


In a bowl, beat the 5 whole eggs and incorporate the milk, 5 tablespoons of sugar, the unsweetened cocoa powder, the rum and the crumbled amaretti biscuits. Work carefully and mix the dough well. Place the remaining 4 tablespoons of sugar in a saucepan and heat them until they take on a hazelnut color. Add a little water and turn the caramel in the saucepan until it is glassy. Pour the mixture into a previously heated pudding mold and let it adhere to the bottom and sides. Wait for the caramel to cool and then harden, place the bonèt dough on top and cook in a bain-marie in the oven at 180 degrees. After about half an hour, check the cooking point with the blade of a knife: it must come out dry when the pudding is cooked.

After cooking, it is advisable to let the bonet cool for about an hour, then remove the cake from the mold and serve it on a serving dish. Our bunet is the perfect choice to end the meal. A feast for the eyes and a delight for the palate!