- 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!