Classic Chocolate Bonèt

Ingredients

• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) brewed espresso, cooled 1/4 cup (60ml) brewed espresso, cooled
• 2 tablespoons rum 2 tablespoons rum
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (50g) crushed amaretti cookies 1/2 cup (50g) crushed amaretti cookies
• 3 ounces (85g) dark chocolate, finely chopped 3 ounces (85g) dark chocolate, finely chopped
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 42g, 35g
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until well combined.
3. 3.
   Add the cocoa powder, milk, heavy cream, espresso, rum, vanilla extract, and salt. Whisk until smooth and fully incorporated.
4. 4.
   Stir in the crushed amaretti cookies and chopped dark chocolate.
5. 5.
   Pour the mixture into a greased 9-inch (23cm) round baking dish.
6. 6.
   Place the baking dish in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.
7. 7.
   Carefully transfer the roasting pan to the preheated oven and bake for 50-60 minutes, or until the center of the Bonèt is set but still slightly jiggly.
8. 8.
   Remove the baking dish from the water bath and let it cool to room temperature.
9. 9.
   Once cooled, cover the Bonèt with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set completely.
10. 10.
    To serve, run a knife around the edges of the dish and invert the Bonèt onto a serving plate. Slice and enjoy!

Treat your ingredients with care...

• Amaretti cookies — Make sure to crush the cookies into small pieces, but not too fine, as they add a delightful texture to the Bonèt.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Espresso — If you don't have espresso, you can substitute with strong brewed coffee.

Tips & Tricks

• For a boozy twist, you can soak the crushed amaretti cookies in amaretto liqueur before adding them to the mixture.
• Serve the Bonèt chilled with a dollop of whipped cream or a sprinkle of cocoa powder on top.
• If you prefer a smoother texture, you can strain the mixture before pouring it into the baking dish.
• To prevent the top of the Bonèt from cracking, cover the baking dish with aluminum foil during the first half of the baking time.

Serving advice

Serve the Classic Chocolate Bonèt chilled for the best experience. It pairs wonderfully with a cup of freshly brewed espresso or a glass of sweet dessert wine.

Presentation advice

To enhance the presentation, garnish each slice of Bonèt with a dusting of cocoa powder and a sprig of fresh mint. Serve on a decorative dessert plate for an elegant touch.