Made with eggs, sugar, milk, cocoa, liquor (typically rum), and amaretti. (almond-flavored cookies).
In Piemontese dialect bonèt means “round hat,” a shape reminiscent of the mold where the pudding is cooked.
Yield: 6-8 servings
- 1 cup (100 grams) amaretti cookies, plus more for decoration
- 1/2 cup (50 grams) unsweetened cocoa powder
- 10 egg yolks
- 1 1/4 cup (250 grams) sugar
- 1 ounce dark rum (optional)
- 700 milliliters whole milk
Preheat oven to 350°F.
Grind the amaretti in a food processor until they are as fine as flour. Add in the cocoa powder and blend to combine.
In a separate bowl, beat together the eggs, sugar, and rum, if using; add in the cocoa mixture and milk.
The mixture will be quite runny.
Pour into a cake pan, loaf pan or individual molds.
Place in a casserole dish and fill with water until it reaches 2/3 of the way up whatever mold you’re preparing it in.
Place the dish in the oven and bake for 45-50 minutes (less if the mixture was poured into smaller molds).
The bonèt is ready when the sides begin to pull away from the baking vessel.
When ready, remove the dish from the oven and allow it to cool, then refrigerate for at least 1 hour.
Remove the bonèt from the mold.
Garnish with more amaretti cookies if desired, and serve.
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