Italian Chocolate Custard (Bonet)

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recipe by Monica Bianchessi

  • Time icon
    Total Time
    12hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    251

Bonet is a pudding from the Piedmontese tradition. We recommend preparing it the day before, so that the caramel has time to melt and flavour the Bonet. Being a pudding, it is best served cold. User generated recipes have not been re-tested by Kenwood.

recipe updated 3 Jan 2023

Ingredients

  • Coffee icon
    Coffee
    100 g
  • Granulated sugar icon
    Granulated sugar
    230 g
  • Water icon
    Water
    60 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Egg icon
    Egg
    2
  • Egg white icon
    Egg white
    3
  • Amaretti biscuits icon
    Amaretti biscuits
    100 g
  • Whole milk icon
    Whole milk
    500 ml

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Serving plate
  • kCook icon Bundt tin - 23cm (9")
  • kCook icon Baking dish - large

Step preview

  1. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  2. Cook - 6 minutes, 180ºC, speed Off
  3. Carefully pour the caramel into the Bundt pan, coating the bottom and the sides
  4. Set aside and let cool
  5. Preheat an oven to 160ºC
  6. Fit the Knife blade
  7. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  8. Blend - 2 minutes, speed 12
  9. Then add milk
  10. Blend - 1 minute, speed 6
  11. Pour the mixture into the Bundt pan and spread until level
  12. Place the Bundt pan into a deep baking dish
  13. Add boiling water to the baking dish until is reaches the middle of the Bundt pan
  14. Bake – 35 minutes, 160°C
  15. Remove from the oven and let cool
  16. Remove the Bundt pan from the baking dish
  17. Wrap in plastic wrap and chill in the fridge – 12 hours
  18. Retrieve the Bundt pan from the fridge
  19. Place a serving plate on top and turn upside down
  20. Remove the Bundt pan leaving the pudding on the serving plate
  21. Serve as thick slices
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