Bonet Recipe (Italian Chocolate Pudding)

MAKE THE CARAMEL

1. In a small saucepan, combine 50 ml (3 tablespoons) of water and 150 grams (¾ cup) of granulated sugar. Stir to dissolve as much of the sugar as possible. Then turn on the heat and bring to a boil without stirring.
2. From the time it starts boiling, within 2-3 minutes the sugar will start to caramelize. That is, it will begin to color until it takes on the characteristic amber-orange color. When the caramel is ready, pour it into the mold you have chosen and set it aside. PLEASE NOTE: Be careful not to let it get too dark. You would risk burning it and it would taste too bitter.

MAKE THE BATTER

1. In a bowl, place 4 whole medium eggs and 1 egg yolk. Then add 150 g (¾ cup) of granulated sugar and mix with a whisk. PLEASE NOTE: MIX very well but DO NOT whisk. The mixture should not contain any air.
2. Add 35 g (4 3/2 tablespoons) of unsweetened cocoa powder - sifted through a sieve - and a pinch of salt. Stir to incorporate the cocoa.
3. Add 200 g (7 oz) of crumbled crispy Amaretti cookies and 2 tablespoons of Amaretto DISARONNO. PLEASE NOTE: The traditional recipe calls for crushing the amaretti with your hands. If you want a finer texture, you can use an electric blender and pulverize them.
4. Alowly pour in 500 ml (2 cups) of fresh whole milk a little at a time. Keep stirring. Now the mixture for the Bonet is ready.
5. Pour the mixture into the mold where you put the caramel.

THE BAKING

1. Place the mold in a larger baking dish that can hold it. Pour in very hot water until it reaches about halfway up the mold. This will allow the bonet to bake very gently in a bain-marie. Bake at 160°C (320°F) for about 60 minutes. Check to ensure it's done with a toothpick. Insert a toothpick into the center of the bonet. If it comes out dry, the bonet is ready.
2. Allow the bonet to cool completely in the mold, first at room temperature and then for 1 hour in the refrigerator.
3. Once cold, remove from the mold. To make it easier, gently peel the edges of the bonet from the mold with a knife. Then, very quickly, heat the bottom of the mold on the stove. This will soften the caramel that has hardened as it cooled.
4. Turn the bonet upside down on a serving dish. Cover it completely with the caramel. Finally, according to tradition, decorate with whole and/or crushed amaretti cookies.