Chocolate bonet
Instructions
Oven at 220 degrees.
Beat egg yolks with 3 tablespoons butter.
Add milk, cream, amaretti biscuits, cocoa, and egg whites beaten until mount.
Stir and turn it carefully so as to keep the whites foamy.
Pour the mixture into a mold with caramel.
Put the mold into a larger pan filled with hot water and bake for 40 minutes.
Leave the cake to cool, remove it from the mold, and serve cut into slices, decorating the plate with crumbled nougat or almond biscuits.
To caramelize the mold, heat a cup of sugar in a pan with the bottom up on a low flame.
Turning constantly with a wooden spoon for 8-10 minutes.
Slowly add a 1/4 cup of boiling water.
Continue to heat and to run for another 8-10 minutes.
Wine: Malvasia delle Lipari (Sicily), or Erbaluce di Caluso (Piedmont).
