Bonet (2)

In a bowl beat the four eggs and add milk, 4 tablespoons sugar, cocoa powder, rum and the amaretti, work the dough well.

Put in a saucepan the remaining four tablespoons of sugar and scaldateli up to Hazel.

Sprinkle with a little water and turn the caramel in the pot until glassy texture: pour into a mold by pre-heated pudding and let it stick to the bottom and walls.

Shortly after, when the caramel has become hardened, pour over the mixture of bonèt and cook in a Bain-Marie in the oven at 180 degrees.

Check after half an hour or so, the doneness with the blade of a knife: it must dry out when the pudding is baked.

For the water bath: fill a container with water and put in the pudding mould so that the water level reaches two fingers from the edge of the mold itself.

When cooked, remove from the water bath and let cool.

Serve in slices.

Suggested wine: Moscato D'Asti.