Bunet is an Italian Dessert from the Piedmont region of Italy.
It is a baked pudding flavored with rich cocoa, Amaretti biscuits and rum.
Amaretti biscuits are Italian cookies made with almonds and Amaretto liqueur. They can be substituted with macaroons or other almond flavored cookie.
Bunet is baked surrounded by caramel sauce, which is used to ladle over the pudding, similar to a flan.
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Note: This recipe can be made using a loaf pan, or 4 ounce (118ml) ramekins. If using ramekins reduce the cooking time to 30 minutes.
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Bunet - Cocoa and Amaretti Pudding
Bunet - a baked Cocoa and Amaretti Pudding recipe from the Piedmont Region of Italy, made with Amaretto Liqueur and Almond Flour
Ingredients
- 6 Eggs
- 1 Cup (201 g) White Granulated Sugar
- 2/3 Cup (65 g) Unsweetened Cocoa Powder
- 2 1/2 Cups (591 ml) Milk at room temperature
- 1 ounce (29 ml) Rum
- 1/4 Cup (60 ml) Amaretto Disaronno liqueur
- 1 Cup (100 g) Amaretti Biscuits *
- 1/2 Cup White Granulated Sugar (100 g) for the caramel
Instructions
- Prepare the caramel by melting 1/2 Cup of sugar (100g) with 1 tablespoon (15 ml) of water over medium heat in a sauté pan with thick bottom. Using a wooden spoon, stirring until the sugar is a light caramel color.
- Preheat the oven to 350 degrees F (176 C).
- Crush the Cookies into crumb sized pieces.
- Mix the eggs and the remaining sugar (1 Cup) in a large bowl with a manual whip or electric egg-beater until creamy.
- Add the rum, amaretto liqueur, milk (at room temperature or slightly warm), the cocoa powder and the Amaretti biscuit crumbs to the egg mixture.. The mixture should be quite liquid.
- Pour the caramel into a loaf pan, spreading it over the inner surface, almost to the top of each side of the pan.**
- Pour the cocoa mixture into the loaf pan, and lay the pan into a larger over tray to cook with “bain-marie” (“water bath”) technique: fill the larger tray with boiling water, enough to reach two thirds of the pan containing the Bunet mixture.
- Cook at 350 degrees for about 45 minutes: to check the cooking, pierce the Bunet with a wooden toothpick, when ready the toothpick will come out dry, but the pudding will still wiggle in the center.
- Remove the Bunet from the oven and let cool down completely at room temperature. Once cool, place in refrigerator for at least 1 hour.
- Use the tip of a knife to gently help the pudding to detach from the walls of the loaf pan, gently invert it onto a serving dish.
- Decorate with the reserved Amaretti crumbs, caramel sauce and nuts. Slice, Serve and Enjoy!
Notes
*If you cannot find, or don't want to make Amaretti Cookies, you can substitute them with macaroons or other almond flavored cookie.
**The Bunet can also be made using 6 - 4 ounce (118 ml) ramekins. If using the ramekins, reduce the cooking to 30 minutes.
This recipe was adapted from a recipe provided courtesy of Chef Daniel Toniolo.
He made this dessert for us during one of his Cook And Meet dinner parties that he holds in his home in Prague. This thick baked pudding that he graciously shared tastes as good as it looks.