January 25, 2011


  • 4 dl milk
  • 4 eggs
  • 8 spoons sugar
  • 2 spoons not-sugared cocoa powder
  • 50 g amaretti
  • a small glass of rhum


Beat the four eggs in a bowl and add milk, four spoons of sugar, the cocoa powder, rhum and amaretti broken into crumbs, and mix with care.

Put in a small pot the remaining four spoons of sugar and warm them up until they are brown. Add a small quantity of water and move the caramel in the pot until it becomes glassy: put it in a previously warmed up pudding mould and spread it on the bottom and the inside.

Once the caramel is hardened , add the mixture of bonet and cook bain-marie in the oven (180°C). After half an hour control the cake with a knife: when it’s ready, the blade comes out of it dry.

Bain-marie: fill a pot with water and put the pudding mould inside of it, so that the water level is around 4cm. below the edge of the mould.

Once ready, take the cake out of the oven and let it cool. Serve in slices.