The northern Italian region of Piedmont (known as Piemonte in Italian) is famous for the production of fine wines made from the Nebbiolo grape, including Barolo, Barbaresco, and Langhe Nebbiolo. It’s also known for its unique dishes, which are influenced by French cuisine, thanks to the region’s proximity to France. The region also boasts an agricultural bounty of rich ingredients like Alba white truffles, porcini mushrooms, and hazelnuts. These ingredients make their way in many recipes, both savory and sweet, and are further enhanced by imported ingredients like cacao and coffee, which arrived during the 16th and 17th century. Among them is bonet, a decadent Italian chocolate flan recipe that best reflects Piedmont’s affinity for chocolate.
The Story of Bonet
Pronounced boo-NET and sometimes spelled bunèt, this luxurious dessert dates back to the 13th century in Monferrato. The original version did not include cacao, but once it was introduced into the local cuisine, this dolce became a chocolate lover’s dream! The name is considered a nod to the traditional pan that was used to bake it, which resembled the evening hats worn by locals during that era. Today, it comes in all shapes and sizes, but the end result is timeless. It’s a dessert that is nothing short of indulgent.
Anyone who is obsessed with chocolate and is looking to bring the flavors of Piemonte to their table will most definitely want to give bonet a try. Most recipes call for rum, but my version uses Kahlua instead, which feels like a fitting choice given the region’s distinct coffee culture. I’ve also used amaretto in the past and have found it to be a great addition that reinforces the flavor of the ground amaretti cookies. Feel free to use any liqueur of your liking or even omit it altogether. Bonet is super easy to prepare, and with its thin layer of caramel and velvety consistency, this decadent Italian chocolate flan is the ultimate autumn and winter dessert.
Buon appetito!
INGREDIENTS (SERVES 6)
Flan Base
- 2 cups whole milk
- 1 tbsp Kahlua coffee liqueur (or rum)
- ½ cup cacao powder (sifted)
- ¾ cup granulated sugar
- 4 eggs
- 1 cup of amaretti cookies (finely crushed)
- 1 tsp vanilla extract
- Pinch of salt
Caramel
- 2 tbsp water (or cold espresso)
- ½ cup granulated sugar
METHOD
1. Using a food processor, finely crush the amaretti cookies. Alternatively, place the amaretti cookies in a plastic bag and crush with a rolling pin.
2. In a small saucepan, add cold espresso and granulated sugar. Turn on the heat. Do not stir. Instead, swirl the pot gently in a circular motion to help dissolve the sugar. Continue swirling until the caramel is bubbling and amber-colored. Do not leave the stove unattended as caramel can cause very serious burns!
3. Once the sugar has melted and the caramel has a viscous consistency, pour it into a silicone or non-stick loaf pan and spread with a spoon to cover the bottom. Set aside and allow to cool.
4. In a large bowl, begin whisking together the eggs, vanilla extract, liqueur, cacao, sugar, and amaretti cookies.
5. In a small saucepan, bring milk to a boil and remove from heat.
6. Slowly add the warm milk to the egg mixture, whisking quickly to avoid curdling.
7. Now pour the flan mixture into the loaf pan, dividing evenly if using portion sized molds.
8. Place the loaf pan in a larger baking dish and make a “bain marie” by adding warm water, approximately half the depth of the larger baking dish.
9. Bake in a preheated oven at 320°F for 60 minutes.
10. Remove from the oven and allow to reach room temperature before refrigerating for a minimum of 2-3 hours.
11. Once refrigerated, score the edges of the bonet with a knife or silicone spatula. Flip onto a large serving plate, decorate, and serve!
12. Leftovers of this Italian chocolate flan can be kept in the refrigerator for 2-3 days, but you’re unlikely to have any!
