7 ounces sugar (1 cup)
7 ounces cocoa (2 cups)
1 ounce fernet, bitters or orange liqueur (2 tablespoons) ( I prefer the orange liqueur. I used La Belle Orange, a Cognac & Orange Liqueur.)
2 cups milk
Zest one large orange
5 ounces amaretti cookies, crushed
5 ounces sugar for melting
Preheat oven to 350F
Whisk the eggs and sugar together; sprinkle on the cocoa and fernet
Bring milk to a boil in a saucepan; remove from heat and stir in lemon (orange)zest. Temper the eggs with some of the milk mixture, whisking it well. Then add all the milk to the egg mixture slowly, whisk smooth. Stir in the macaroons. (Assume this should say amaretti.)
Melt the remaining sugar in a small saucepan and let it turn caramel color. Pour carefully into a mold sitting in a bagno maria. Carefully pour the egg mixture over the caramel sugar.
Bake for 45 minutes or until a knife inserted in the center comes out clean. Remove the mold from the bagno maria. Cool the bonet, then refrigerate for an hour. To serve, dip the bottom of the mold in hot water then invert it onto a serving dish.
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