Bunèt

This Bunèt dessert from Piedmont is a family recipe very similar to a chocolate creme caramel.

If you’ve never heard of Bunèt, well you are not alone. Bunèt is not common outside Italy or for that matter outside Piedmont.

We have visited family in Piedmont a couple of times. Throughout Piedmont we were treated to thin slices slices of salami, fresh typical cheeses from Piedmont, roasted capsicum, pastas, the parsley condiment, bagnet, crostini, savoury torta’s, anchovies and much more. Desserts were a feast for the eyes as well as the stomach – regular and chocolate Tiramisu, Zeppole di san Giuseppe and Bunèt.

Bunèt is a dessert I had never heard of but I'm told it is a very old traditional recipe  from the Piedmont region in Italy. Piedmontese recipes include Bagna Cauda and Baked Peaches with amaretti.

Absolutely delectable, the bunèt can be thought of as a creme caramel flavoured with chocolate and amaretti biscuits.

As with many Italian recipes, this one uses a "glass" as a measurement. I'm never very sure how much it is exactly. It just goes to show how here in Australia we are so precise about measurements and the "exact" science of baking whereas in Italy cooking and baking is much more relaxed and instinctive. I used about ⅔ of a cup of marsala - probably too much but it worked and it's delicous!

Just as in a creme caramel recipe, caramel is used to line the base of a large loaf tin.

Amaretti are finely ground in a food processor.

 Then it all comes together with a quick whisk.

Serve this Bunèt in generous slices with nothing else but a fork.

Have you heard of this dessert? Do you like discovering new dishes when you go on holidays and do you always ask for recipes? I think recipes are the best holiday souvenirs.

Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

Bunèt Recipe

Bunèt is the ancient pudding similar to a chocolate creme caramel. The word means "cap" (in Piedmont) because the copper mold that once used to cook it looked very much like a cap. Over the years the recipe has evolved and now includes chocolate which once wouldn't have been used.

5 from 4 votes

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Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings:10 generous serves

Author: Marcellina

Ingredients

for the caramel

• ▢ 1 cup sugar
• ▢ water
• ▢ 3 cups whole milk
• ▢ 7 oz (200 grams) crunchy Amaretti cookies ground until smooth
• ▢ 4 tablespoons cocoa powder
• ▢ 1 cup sugar
• ▢ 5 eggs
• ▢ 1 egg yolk
• ▢ ½ cup Marsala wine (Italian measurement is one glass)

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Instructions

• A caramel needs to be prepared with sugar and a couple of tablespoons of water. Dissolve sugar over low heat then bring to boil and allow to caramelise.
• Use this caramel to line the base of a large loaf tin.
• Boil the milk, add cocoa and sugar. Mix then allow to cool. ( I add the cocoa while the milk is warm so that it mixes in well)
• Mix by hand ground amaretti,  eggs, liquor, milk mixture.
• Pour into a mold which has already been coated in the caramelized sugar.
• Put to cook in a water bath for 40 minutes at 350ºF/180ºC.
• When it is cooled put it in the fridge for a few hours or overnight.
• Upturn onto a serving platter and serve in generous slices.

Nutritional Information Per Serving

Serving: 0g | Calories: 344kcal | Carbohydrates: 64g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 121mg | Potassium: 169mg | Fiber: 1g | Sugar: 59g | Vitamin A: 265IU | Calcium: 100mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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