This chocolate flan with an Amaretto twist originates from the Piemonte in Northern Italy and goes by the name of bunet meaning “hat”. Some people say it is because the dessert was traditionally served in a copper mould that resembled and was referred to as a bonèt ëd cusin-a (chef’s hat).
The eternal sweet tooth that I am how could I resist the combination of chocolate and amaretto?!? A perfect conclusion to your next dinner party to serve with proper Italian coffee.
Ingredients
- 180g caster sugar
- 3 eggs, plus 2 extra yolks
- 2/3 cup (70g) cocoa powder
- 250g 70% dark chocolate, broken into pieces
- 2 cups (500ml) milk
- 100g amaretti biscuits, processed to fine crumbs, plus crushed biscuits to serve
Directions
- Preheat the oven to 180C.
- Place 100g caster sugar in a small pan with enough water to just cover (about 100ml). Stir over medium heat to dissolve the sugar, then stop stirring and cook for 5-6 minutes, swirling the pan occasionally, until a light brown caramel. Pour caramel into a 1.5-litre terrine or loaf pan, ensuring base is evenly covered.
- Whisk eggs, extra yolks, cocoa and remaining 80g sugar until smooth. Melt chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water), stirring occasionally until smooth. Cool slightly, then beat the melted chocolate into the egg mixture. Heat the milk in a small saucepan over low heat until lukewarm. Add to the egg mixture with the amaretti crumbs and stir until combined.
- Pour mixture into terrine and place in a deep baking dish. Pour in enough boiling water to come just below the top of the terrine. Bake for 40-45 minutes, topping up with water if needed, until firm to the touch, but still with a slight wobble in the middle. The bunet will firm completely as it cools. Remove from the oven and cool completely in the pan. Once cooled, transfer bunet to fridge and chill overnight.
- To serve, carefully run a knife around the edges of the bunet, place a platter on top of the terrine, then flip over and carefully remove the mould. Top with extra crushed amaretti.
