Day 28 – Cook, Craft, Create: December 2012
For day 28 of Cook, Craft, Create: December: 2012 I’m sharing one of the desserts that I made for our Boxing Day lunch. I found the recipe in an old magazine I had and it is called Chocolate Bonet with Amaretti.
What is a bonet you may ask? Good question…let me go find out…*Googles* Seems it is kind of like a crème caramel, but made with chocolate instead. It is an Italian dessert typically served in colder months. It was also very good – and even better after 2 days!
I’m afraid I don’t have step-by-step photos for this one, so will just type out the recipe for you. I know I’ve been a slacker recently on my recipe posts, but I’ve been so busy, that I just haven’t done it…in the new year I’ll go back to my old format!
The bonet has a caramel topping, so you have to make that first, and then there is a chocolate custard which has amaretti biscuits and amaretto liqueur in it. The crushed biscuits form a biscuit base. I was quite impressed with the way it turned out – especially as I wasn’t sure what to expect!
- For the caramel
- 100g caster sugar
- 60ml cold water
- For the bonet
- 450ml full fat milk
- 300ml double cream
- 4 large eggs
- 50g light brown soft sugar
- 2½ tbsp cocoa powder
- 75g dark chocolate, finely grated
- 1 tbsp amaretto
- 200g amaretti biscuits, crushed to find crumbs
- Preheat the oven 180C/160C Fan/Gas 4. Make the caramel by placing the caster sugar into a deep heavy-based pan and just cover with warm water. Cook gently over a low heat until the sugar has dissolved. Increase the heat and boil rapidly – take care as the mixture will be very hot. Continue to boil until the caramel has turned really dark. Remove from the heat and pour in the 60ml of cold water to stop the cooking process. The scorching hot caramel may splutter, so pour carefully from a distance.
- Cover the base of a 21x10cm loaf tin with the caramel.
- To make the bonet, pour the milk and cream into a pan and slowly bring to the boil. Remove from the heat and leave to cool slightly.
- In a large bowl, beat the eggs and sugar until light and fluffy. Gradually whisk in the warm milk and cream until combined. It is important that you do this slowly and continually whisk so that you don’t scramble the eggs.
- Gently fold in the cocoa powder, grated chocolate, amaretto and crushed amaretti biscuits. Pour the mixture into the loaf tin on top of the caramel.
- Place the loaf tin into a deep oven proof tray, and pour boiling water around the tin to about half way up the sides.
- Carefully place into the oven and cook for 1 hour or until an inserted skewer comes out clean
- Remove the loaf tin from the oven proof tray and set aside to cool slightly, before transferring to the fridge to cool completely.
- Once chilled, (ideally the next day) turn out onto a serving dish and serve with cream or vanilla ice cream.