The Chocolate Bonet is a traditional dessert from the Piedmont region, particularly popular during the Christmas holidays. It is a delicate chocolate pudding with a velvety texture and an intense flavor. Its origin dates back to the 17th century, when it was prepared as an after-dinner sweet in noble families. Today it has become a classic of Piedmontese cuisine and is loved by everyone for its unique and enveloping taste.
Preheat the oven to 220°C
Beat the egg yolks with 3 tablespoons of butter
Add the milk, cream, crumbled amaretti, cocoa and the egg whites beaten until stiff
Fold gently to keep the egg whites airy
Pour the mixture into a caramel-lined mold
Place the mold in a larger pan filled with hot water and bake in the oven for 40 minutes
Allow the dessert to cool, remove it from the mold and serve sliced, decorating the plate with crumbled torrone or almond cookies
To caramelize the mold, heat one cup of sugar in a heavy-bottomed pan over low heat
Stir constantly with a wooden spoon for 8-10 minutes
Slowly add 1/4 cup of boiling water
Continue heating and stirring for another 8-10 minutes
Wine: Malvasia delle Lipari (Sicily) or Erbaluce di Caluso (Piedmont)
Pudding mold
Oven
Italia, Piemonte
| Energy (kcal) | 265.27 |
| Carbohydrates (g) | 25.35 |
| of which Sugars (g) | 24.43 |
| Fat (g) | 14.62 |
| of which Saturates (g) | 7.41 |
| Protein (g) | 8.47 |
| Fiber (g) | 2.39 |
| Sale (g) | 0.11 |
