When the weather is hot, people prefer to eat fruit and ice-cream.. but do you really can resist without eating chocolate for long time?? We can’t and the solution is making chocolate dessert that is cold, easy to make and that pairs perfectly with our Battista Passito of Merlot Annafrancesca, chilled.

Here you have our recipe of the week,

THE BONET, typical dessert of Piemonte region, easy to make, delicious, creamy and soo chocolatey!

Beat very well 4 eggs with 70 gr of sugar until white and creamy. Add 2 heaping tablespoons of sifted of cocoa  and 30ml of rum. Add then 10 finely crumbled amaretti biscuits and half liter of milk, while stirring. In a small saucepan melt 30 gr of sugar with a tablespoon of water to make a caramel, pour it in the cake pan then pour immediately the chocolate mixture. Put the cake pan inside of a bigger pan with water (water has to cover at least half of the cake pan) and cook it in the preheated oven at 180°C for 30 minutes.  Once cold, turn it into a large dish (pay attention to the delicious liquid caramel!)

Serve slices of Bonet with more amaretti, whole or crumbled, and whipped cream, if you like. Pour Battista Passito of Merlot Annafrancesca slightly chilled in small wine glasses, and enjoy the mix of intense flavors of chocolate, wood, amaretti and berries. Perfect match!