Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
7 ounces sugar (1 cup)
7 ounces cocoa (2 cups)
2 cups milk
5 ounces amaretti cookies, crushed
5 ounces sugar for melting
Preheat oven to 350F
Whisk the eggs and sugar together; whisk in the cocoa
Bring milk to a boil in a saucepan; remove from heat.
Temper the eggs with some of the milk mixture, whisking it well. Then add all the milk to the egg mixture, whisk slowly until smooth. Stir in the amaretti.
Melt the remaining sugar in a small saucepan and let it turn caramel color.
Pour carefully into a mold or loaf pan and allow to cool.
Carefully pour the egg mixture over the caramel sugar. Place the mold or loaf pan in a casserole dish and pour hot water carefully along the sides of the pan to create a water bath
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Remove the mold from the water bath. 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.