The 'Bonet' is a typical Piedmontese dessert, mostly coming from the Langhe area.
It is a chocolate pudding made with amaretti biscuits, also typical of the Langhe area, and then covered or filled with caramel.
In Piedmontese restaurants you will find the best known version, chocolate, but in some rare occasions, especially in some small restaurants in the Langhe and Monferrato, you can still find the 'white' version, the original one that dates back even before the arrival of cocoa in the area.
The name Bonet seems to come from the word 'cappello' (hat), the shape of the mold in which the traditional pudding is prepared.
A dash of rum, eggs, milk and sugar are the ingredients which, together with amaretti biscuits, will create this splendid spoon dessert, perfect to end a delicious winter dinner.
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for 6 servings
For the caramel, boil sugar and water in a steel saucepan. Stir with a steel spoon until sugar is dissolved.
Cook without mixing or touching, then turn off heat. Pour the caramel into the bottom of a mold and let it cool.
Turn on the oven at 150C
Beat the eggs with the sugar, vanilla, sifted cocoa, amaretto liqueur, salt, and finely chopped amaretti. Boil the milk and cream. Add them and stir.
Transfer the mixture into the mold on top of the caramel, place the mold in a high-sided baking dish and fill it and with boiling water to half height.
Bake in static mode at 150° for 60 minutes.
Allow the bonet to cool in the mold where the caramel is resting. You can use both a singular rectangular mold, or small
Use the blade of a knife to gently remove the bonet from the sides of the mold, turn it upside down onto a serving plate and serve.