in Dessert Recipes, Italy

Chocolate flan with caramel and amaretti

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Ingredients for 4 servings:

  • 75 g sugar
  • 60 g biscuit(s) (amaretti), finely crumbled
  • 250 ml milk
  • 12 ½ g cocoa powder
  • 2 eggs
  • 1 tbsp rum
  • 50 g sugar
  • 4 walnuts

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Tortino di Cioccolato and Amaretti

Slowly melt 75g of sugar in a saucepan until golden brown and caramelized. Pour into 4 ovenproof ramekins, each holding 125ml. Whisk the amaretti crumbs with the milk, cocoa, eggs, rum, and sugar. Pour the mixture into the ramekins and bake in a hot water bath at 120°C on the second shelf from the bottom for 1.5 hours. Allow the ramekins to cool slightly on a rack, then chill in the refrigerator for at least 4 hours. Loosen the tortino from the rim of the ramekins with a knife, briefly dip them in hot water to loosen the caramel, and then turn out onto dessert plates. Serve garnished with a walnut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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