Marina says that the Bunèt is the ancient pudding. 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.
½cupMarsala wine((Italian measurement is one glass))
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 180ºC/350ºF.
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.