4 1/4 ounces sugar
1 ounce unsweetened cocoa powder
3 1/2 ounces amaretti cookies
4 eggs
2 cups milk
2 tablespoons rum
Preheat the oven to 350°. In a pan, bring the milk to a boil; whisk the eggs with 3 ounces of sugar until the mixture swells. In a mortar or in a food processor grind the amaretti. Add to the egg mixture along with the cocoa powder, rum, and the hot milk; mix well until all the ingredients are perfectly blended. In a small pan, combine the remaining sugar with 1 tablespoon of water and cook over low heat until a pale, golden caramel forms. Pour into a mold, and tilt so that the caramel coats all the sides. Spoon in the egg and amaretti mixture, cover with aluminum foil, and place the mold in a roasting pan half filled with hot water. Transfer to the oven and bake for 50-60 minutes. Remove from the oven, discard the aluminum foil, and allow to cool. Refrigerate for at least 1 hour. Unmold the bônet onto a serving dish, and serve immediately.
Serves: 4
Source: La Cucina Italiana website
Prepared by: Lena for the June 2005 meeting