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Bunet – Cocoa and Amaretti Pudding

Bunet – Cocoa and Amaretti Pudding
(Last Updated On: June 15, 2019)

Bunet is an Italian Dessert made with cocoa and Amaretti (Italian almond flavored biscuits). The recipe is from the Piedmont Region of Italy and comes 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.

Bunet - Cocoa and Amaretti Pudding

Italian Bunet - Cocoa and Amaretti Pudding


  • 1/3 Cup White Granulated Sugar
  • 6 Eggs
  • 1 Cup White Granulated Sugar
  • 2/3 Cup Unsweetened Cocoa Powder
  • 3 Cups Milk at room temperature
  • 1 ounce Rum
  • 2/3 Cup Amaretti Biscuits crushed into crumbs (if you can't find these almond flavored Italian Biscuits you can substitute another variety of sweet biscuit cookie)


  1. Prepare the caramel by melting 1/3 Cup of sugar over medium heat in a sauté pan with thick bottom. Using a wooden spoon, stirring until the sugar is a light caramel color.
  2. Bring to boil 2 ounces of water. Add it to the sugar and stir vigorously until it is smooth. Allow it to cool for a few minutes.
  3. Preheat the oven to 350 degrees.
  4. Mix the eggs and the remaining sugar (1 Cup) in a large bowl with a manual whip or electric egg-beater until creamy.
  5. Add the shot of rum, the milk (at room temperature or slightly warm), the cocoa powder and the Amaretti biscuit crumbs. The mixture should be quite liquid.
  6. Pour the caramel into a loaf pan and spread 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 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.
  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.
  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, gently invert it onto a serving dish.
  11. Decorate with the reserved Amaretti crumbs and caramel sauce and hazelnuts (if desired). Slice, Serve and Enjoy!

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Cocoa and Amaretto Pudding


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