Bonet: Molded Chocolate Cream

This is one of the best known of Piedmontese sweet dishes, along with the Montebianco on page 224. Turin, capital of Piedmont, and Naples, capital of the Campania region, are the two places in Italy where the best chocolate is made.

Instructions

• Melt the chocolate in the milk. Beat the eggs with ¾ cup (6 oz/185 g) of the sugar. Beat in chocolate milk and amaretti crumbs.
• Preheat oven to 350°F (180°C). Mix the remaining sugar with a little water and stir over moderate heat until it is a dark gold color. Pour it into a 7-in (18-cm) mold and turn the mold to coat the bottom and sides with the syrup. Pour in the chocolate mixture. Place the mold in a larger pan; add boiling water to the larger pan to come halfway up sides of mold. Bake 1 hour. Let the dessert rest for 10 minutes before unmolding onto a serving plate. Serve cold.