This cake is Piedmontese and is delicious. I learned this recipe years ago. I was at the home of a schoolmate, and her mother gave me the ingredients, but I had to make up the procedure. In the numerous experiments during the years I have also modified the ingredients and the portions.
It is a tasty pudding and very easy to make. I’ve done it on several occasions, and it has always been successful.

Bonet

  • Preparation time: 90 minutes + 4 hours in the refrigerator
  • Ingredients for a 2 US quart pudding mold
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 1 liter or 1 US quart of milk
  • 200 gr or 7 oz of sponge finger biscuits
  • 150 gr or 5 oz of amaretti biscuits
  • 50 gr or 2 oz of cocoa
  • 110 gr or 4 oz of milk chocolate
  • 200 gr or 7 oz of sugar
  • 1 espresso
  • 1/2 coffee cup of rum
  • 5 eggs
  1. Instructions
  2. Coarsely chop the two types of biscuits.
  3. Boil the milk with coffee, rum, and chocolate. Add the crumbled biscuits and continue cooking for a few minutes until the dough is a thicker. Turn off the heat and let it cool.
  4. Separately in a bowl beat the eggs with the sugar and the cocoa. Add it to the mixture of warm biscuits.
  5. Grease and sprinkle the 2 US quart pudding mold with sugar. Pour the mixture into it.
  6. Bake at 350° F for about forty minutes. The bain-marie is a cooking process in a container not in direct contact with the fire,but immersed in water kept at the desired temperature, then in this case inside an oven pan filled with water.
  7. If the mixture becomes too dark, insert a sheet of aluminum foil over it, but not in contact with it.
  8. Allow the pudding to cool. Put it in the refrigerator for at least four hours. Remove the cake and serve with whipped cream and melted chocolate.

Tips to ensure the success of the dish:

  • The mixture should not be too liquid; otherwise, you will get a pudding and not a Bonet.
  • The timing of baking is indicative because each oven cooks differently.
  • The only complicated portion of this recipeis not to break the bonetwhen getting it out from the mold. To do this, put the moldfor a few minutes on the stove. In this way, the butter in the mold melts and the pudding will slide out more easily.