Bönet al cioccolato

Ingredients

For the pudding:

• 5 eggs
• 175 g of sugar
• 100 g of cocoa
• 150 g of crushed amaretti biscuits
• 50 g of Amaretto di Saronno
• 1 lt of milk

For the caramel:

• 225 g of sugar
• 75 g of water

Preparation

For the caramel:

Dissolve the sugar in the water and pour into the mould.

For the pudding:

Bring the milk to the boil. In a bowl mix the eggs, sugar and cocoa powder.

Add the crushed amaretti biscuits and liqueur. Boil the milk and pour over the mixed ingredients.

Add the mixture to the mould. Cook in a bain-marie in the oven at 150 °C for 50 minutes.

Leave to cool to room temperature and then transfer to the refrigerator for at least 12 hours before serving.