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Bunet – Cocoa and Amaretti Pudding

Bunet – Cocoa and Amaretti Pudding

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Bunet is an Italian Dessert from the Piedmont region of Italy. It is a creamy baked dessert with a thick pudding-like consistency, 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.

Amaretti Cookie Recipe

What is Amaretto Liquor?

Amaretto is a sweet Italian liqueur that is flavored with bitter almonds or apricot kernels, along with other herbs and spices. It has a distinct almond flavor with hints of vanilla and caramel.

Amaretto is often enjoyed on its own as a digestif or used as an ingredient in cocktails and desserts. It originated in Italy, particularly in the region of Saronno, hence its full name, “Amaretto di Saronno.”

It has become popular worldwide and is produced by various brands, each with its own unique recipe and flavor profile.

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Chocolate Amaretti Bunet

Bunet is baked surrounded by caramel sauce (crème caramel), that is spooned over the pudding, similar to a chocolate flan

Note: This recipe can be made using a loaf pan, or 4 ounce (118ml) ramekins. If using ramekins or small pudding moulds (molds), reduce the cooking time to 30 minutes. 

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Yield: 6 Servings

Bunet - Cocoa and Amaretti Pudding

Chocolate Amaretti Pudding

Bunet - a baked Cocoa and Amaretti Dessert Pudding recipe from the Piedmont Region of Italy, made with Amaretto Liqueur and Almond Flour

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 6 Eggs
  • 1 1/2 Cups (250 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 *

Instructions

  1. 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 a thick bottom. Using a wooden spoon, stirring until the sugar is a light caramel color.
  2. Preheat the oven to 350 degrees F (176 C).
  3. Crush the Cookies into crumb-sized pieces.
  4. Mix the eggs and the remaining sugar (1 Cup) in a large bowl with a manual whip, electric egg-beater, or food processor, until creamy.
  5. Add the rum, amaretto liqueur, milk (at room temperature or slightly warm), cocoa powder, and the Amaretti biscuit crumbs to the egg mixture. The mixture should be quite liquid.
  6. Pour the caramel into a loaf pan, spreading it over the inner surface, almost to the top of each side of the pan.**
  7. Pour the cocoa mixture into the loaf pan, and lay the pan into a larger over the tray to cook with the “bain marie” (“water bath”) technique: fill the larger tray with boiling water, with enough hot water to reach two-thirds of the pan containing the Bunet mixture.
  8. 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.
  9. Remove the Bunet from the oven and let cool down completely at room temperature. Once cool, place in refrigerator for at least 1 hour.
  10. Use the tip of a knife to gently help the pudding to detach from the walls of the loaf pan, and gently invert it onto a serving dish.
  11. 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.

 

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