IDA’ S CHOCOLATE BUNET
Prep: 1- 1+1/2 hour, plus cooling | Servings: 12
Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her. She likes to serve it for Christmas, and it’s an ideal sweet to have up your sleeve for the holidays, as it’s simple to make. Ida is one of our ‘star grannies’, women we return to to film whenever possible, and she features in the first Pasta Grannies book too where she shares stories of her life.
Traditionally this is a brick shape, but you can of course experiment and serve individual portions.
Ingredients
FOR THE CARAMEL
- 100g (½ cup) caster (superfine) sugar
- 100ml (scant ½ cup) water
FOR THE CUSTARD
- 100g Amaretti cookies
- 100g toasted hazelnuts
- 100g dark chocolate, grated
- 50g unsweetened cocoa powder
- 1 litre (4¼ cups) full-fat milk
- 8 eggs
- 120g (generous ½ cup) caster
- (superfine) sugar
- 1 tablespoon rum
- 1 tablespoon vanilla extract
Method
Mix the water with the sugar in a non-stick saucepan, place it over a medium heat and, once it starts simmering, reduce the heat and – without ever stirring it – cook the caramel for about 10 minutes until it is a honey coloured. Carefully pour the caramel into a 30 x 13 x 8 cm loaf tin and try to line the bottom and sides evenly (one of those silicone brushes can be helpful here). Let the tin cool down while you prepare the custard mix. Preheat the oven to 180°C (gas 4).
The custard needs to cook in a bain marie, so half-fill a large roasting tin with water. Place the tin in the oven while mixing the custard ingredients.
Use a food processor to blitz the Amaretti cookies and toasted hazelnuts to a coarse crumb, then add the dark chocolate and the cocoa powder and pulse it until becomes powdery. Be cautious about this – overdo it and the chocolate will melt.
Warm the milk until you cannot stick your finger in it, but it’s not boiling. Beat the eggs with the sugar in a large bowl, then add the warm milk, rum and vanilla extract. Stir through the dry ingredients then transfer the about-to-be custard into the caramel-lined tin. Remove the roasting tin from the oven, place the loaf tin in the middle and return it to the oven.
Bake for 45-60 minutes until set. Start testing it with a wooden skewer after 45 minutes; it should come out clean when you stick it into the middle of the custard. Remove the loaf tin from the oven, take it out of the water, and let it cool before un-moulding it onto a platter. First, release the sides by gently running a table knife along the edges of the tin, then reheat its bottom by placing the tin in a small amount of hot water for about 45 seconds. Pat the base dry. Place the platter over the tin and flip it, while making sure you clamp the plate and tin together.
Be decisive; gravity will ensure the bunet escapes the tin. Serve in thick slices.
Pasta Grannies: Comfort Cooking by Vicky Bennison
Published by Hardie Grant Books
RRP $45.00.
