Italian Chocolate Custard with Amaretti (Bonet alla Piemontese)
- Makes6 servings
- Cook Time3 1/2 hours
- Active time plus cooling25 minutes active
- 2
Amaretti are crisp, airy Italian cookies with an almond flavor. In this elegant dessert from Italy's Piedmont region, the cookies are crushed, then soaked and baked into a cocoa-enriched custard. A layer of caramel on the bottom of the pan becomes a sauce once the dessert is unmolded, similar to crème caramel or flan. During baking, the amaretti crumbs rise to the surface of the custard and form a cake-like layer that, after inverting, becomes the base of the dessert. Coffee heightens the chocolatey flavor and a bit of dark rum adds a subtle bite that balances the sweetness. If you can’t find amaretti, substitute an equal amount of Stella D’oro Almond Toast. To crush the cookies, place them in a heavy-duty zip-close bag and bash them gently with a rolling pin. Either Dutch-processed or natural cocoa works in this recipe.
Don’t let the custard mixture cool before baking or the timing will be off. The baking time may also be affected by the temperature of the water in the water bath, so make sure to use room-temperature, not hot or boiling, water. Don't be surprised if a little caramel remains in the pan after the custard is unmolded; this is normal.
Step 1
Heat the oven to 350°F with a rack in the middle position.
In a medium saucepan, combine ¼ cup water and 107 grams (½ cup) sugar. Cook over medium, occasionally swirling the pan, until the sugar has dissolved, 3 to 4 minutes. Increase to medium-high and cook, gently swirling the pan, until the caramel is lightly smoking and dark amber in color, about 4 minutes. Carefully pour it into a 9-by-5-inch metal loaf pan and gently tilt to coat the bottom of the pan; set aside.
Step 2
Pour the cream and coffee into the now-empty pan and bring to a bare simmer over medium. Add the crushed amaretti and whisk until the crumbs are softened, about 1 minute. Remove from the heat and set aside.
Step 3
In a large bowl, whisk together the remaining 71 grams (⅓ cup) sugar, the cocoa, and salt. Whisk in the eggs, yolks and rum. While whisking, gradually add the hot cream mixture.
Pour the mixture into the caramel-lined loaf pan, then set the pan in a 9-by-13-inch baking dish.
Step 4
Pour enough room-temperature water into the outer baking dish to come about halfway up its sides, then carefully transfer to the oven. Bake until the center of the custard jiggles slightly when the loaf pan is gently shaken and a paring knife inserted at the center of the custard comes out mostly clean, 50 to 55 minutes.
Step 5
Carefully remove the loaf pan from the water bath and set on a wire rack. Remove the baking dish from the oven and discard the water bath. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 1 day.
Step 6
To serve, fill a 9-by-13-inch baking dish with about 1 inch of hot tap water. Uncover the loaf pan, place in the baking dish and let stand for about 5 minutes. Run a paring knife around the inside of the pan to loosen the custard. Invert onto a serving platter, then lift off the pan. Garnish with additional crushed amaretti. Cut into slices and serve.
