Ingredients:
- 200 g Amaretti cookies, save 6 or more for decoration
- 6 tbsp (42g) unsweetened cocoa powder
- 4 whole large eggs plus 1 egg yolk
- 2 cups whole milk
- 1-1/2 (300g) granulated sugar, divided
- 1/8 tsp kosher or sea salt
- 2 tbsp amaretto, rum, cold coffee or 1 tsp vanilla
Method:
- Preheat oven to 325F
- Pulverize the amaretti cookies using a food processor or in a bag with a rolling pin
- In a saucepan combine 3 tbsp of water and 3/4 cup (150g) of granulated sugar. Gently stir to moisten as much of the sugar as possible.
- Turn on the heat to medium-low and bring the sugar to a bowl without stirring.
- Watch mixture carefully and when it turns a light amber colour remove from heat and turn into the bottom of a loaf pan
- Gently tilt the pan so that the caramel covers the entire bottom of the pan
- In a large bowl, place the eggs and egg yolk and stir in the remaining 3/4 cup (150g) sugar and whisk to combine
- Sift and add the cocoa powder and salt to the bowl with the egg mixture; whisk thoroughly
- Add the crushed amaretti and chosen flavouring and whisk to combine
- Slowly whisk in the milk
- Place the loaf pain in a larger pan (9×13 or so) for the preparation of a water bath
- Pour the Bonet mixture into the loaf pan
- Fill the larger pan with very hot water up to 3/4 of the height of the loaf pan
- Bake for 1-1/2 hours, covering with foil halfway through
- The Bonet is done when an inserted toothpick comes out clean
- Cooking time may vary depending on the size of the loaf pan
- Cool completely on a cooling rack
- Cover and refrigerate for at least 6 hours or overnight
To Serve:
- Run a knife around the perimeter of the Bonet.
- Invert onto a serving dish and drizzle with any remaining caramel from the loaf pan
- Garnish with amaretti cookies