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.
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.
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for the caramel
- 1 cup sugar
- 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)
- 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.