Bonet - Coffee, Chocolate and Amaretti

Ingredients

  • 60 gm brown sugar

  • 3 eggs

  • 4 egg yolks

  • 200 ml double cream

  • 400 ml milk

  • 60 gm dark chocolate (65%-68% cocoa solids), finely chopped

  • 2 tsp Dutch-process cocoa

  • 40 ml dark rum

  • 2 tsp espresso-strength coffee

  • 200 gm caster sugar

  • 125 gm amaretti, crumbled, plus extra whole amaretti to serve

  • Crème fraîche, to serve

Method

  1. Preheat oven to 160 C. Whisk brown sugar, eggs and yolks in a large heatproof bowl to combine. Set aside and whisk occasionally to dissolve sugar. Meanwhile, bring cream and milk to a simmer in a saucepan, add chocolate and cocoa and whisk until smooth. Pour onto egg mixture with rum and coffee, and whisk to combine. Once froth has settled, skim it from surface.

  2. Bring sugar and 150ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then cook without stirring until a deepamber caramel (12-16 minutes). Remove from the heat and immediately pour caramel into a 24cm round baking dish at least 6cm deep (be careful, caramel will be very hot). Working quickly and holding dish with a tea towel, tilt and swirl the dish so sides are evenly coated. Cool at room temperature until caramel sets (10 minutes).

  3. Place dish in a roasting pan lined with a tea towel, pour custard into dish, then pour enough hot water into pan to come halfway up the sides of the baking dish. Cover with foil, prick a couple of holes around the edge for steam to escape, and bake until custard is set but retains a slight wobble in the centre (1 hour to 1 hour 20 minutes). Cool briefly, then refrigerate until set (2-2½ hours).

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