Piedmontese Bonet
Piedmontese Bonet A rich and delicious spoon cake, based on eggs, cocoa and amaretti. Perfect as a dessert at the end of a meal!
| season | All the seasons |
| Ingredients | 8 |
| Ready in | 1 hour and 15 minutes |
| Ease of the | standard |
Are we looking for a dessert to finish a special dinner? The Piedmontese bonet then is what it does for us. Benedetta prepares it for the first time following Delia’s recipe, the aunt of a friend. But what does bonet mean? It means “bertoe”, to indicate the hat that closes a meal as it should. In short, it is a sweet traditional spoonful rich and greedy to which you can not give up.
The bonet is a kind of rectangular or square pudding made with eggs, cocoa, milk and amaretti; the latter are present both crumbled in the dough and as decoration, lying on the caramel layer.
Piedmontese Bonet recipe.
To prepare the Piedmontese bonet we start right from the caramel. So let’s put the sugar in a saucepan and warm it until we have obtained an amber color. Once ready, pour it into a silicone mold measuring 18×18 centimeters. The classic bonet has a rectangular shape, but not having a suitable Favati mold opted for a square, however perfect for the dose of dough that we will prepare.
The dough is really a breeze. To prepare it we will have to do nothing but break the eggs in a bowl and add sugar, cocoa, rum, crumbled amaretti and hot milk. The mixture that we will have obtained will be poured over the caramel, which we will have in the meantime let cool.
How to cook Piedmontese Bonet
The cooking of the Piedmontese bonet is very special. In fact, we’ll have to cook it in a bain-marie in the oven. In this way we will succeed not only to firm the cake, but also to keep it beautiful creamy inside, just as if it were a pudding.
To cook the bonet, therefore, we will have to put the mold with our cake inside a baking dish and fill the latter with half water. At this point, we just have to put the baking dish in the oven and cook for about an hour.
But how to know that the cake is cooked? Simple: when it starts to detach from the walls of the mold it is ready to be upside down, unformed and finally tasted!
The bonet is a dessert that we can enjoy freshly baked, warm but also cold, like a crème caramel. It’s perfect as a dessert after dinner.
Ingredients
Method
- We start by crumbling the amaretti in a bowl, using the bottom of a glass.
- We prepare caramel by putting 100 grams of sugar in a saucepan and in another saucepan we heat the milk. We bring both pots on the fire, putting them close to better control them.
- As soon as the caramel was formed, let’s pour it into a square silicone mold (18×18 cm), trying to widen it to the bottom. Then let it rest so that it solidifies.
- In the meantime, we prepare the dough: in a large bowl we break the eggs and beat them with a whisk.
- We also add 150 grams of sugar, cocoa and rum, always stirring.
- Let’s join crumbled amaretti and hot milk.
- We mix well to obtain a homogeneous compound
- We resume the mold with the caramel and pour the mixture into it.
- We take a baking dish, put the mold in it with the mixture and pour the water into the baking dish until it reaches half its height. We bake and bake in a ventilated oven in a bain-marie at 160 degrees for about 60 minutes.
- We break our bonet, let's cool it for a few minutes and then shape it, overturn it, on a tray.
- Finally we decorate it by creating a diagonal of amaretti in the center.
- Here is our Piedmontese bonet, scenic and delicious!
Advice and variants
If we want, we can replace cow’s milk with soy milk. If we are to serve bonet even the little ones, instead, we replace the rum with the grated zest of a lemon.
