Bonet by Zarnak Sidhwa in Food Diaries

Ingredients:

• Granulated sugar 125 gm
• Milk 300 ml
• Cream 225 gm
• Instant espresso 1 tbsp
• Cocoa powder 1-1/2 tbsp
• Dark chocolate 60 gm
• Eggs 3
• Caster sugar 35 gm
• Vanilla extract 1 tbsp
• Almond macaroons 150 gm
  

Method:

1. Preheat oven to 170 degrees C.
2. Make caramel with the granulated sugar and about 2 tbsp of water by heating gently in a saucepan till the sugar has completely dissolved.
3. Now turn up the heat until the sugar turns to a toffee color and caramelize.
4. Then quickly pour into the base and sides of a 1 liter loaf tin and leave it to set.
5. Put milk and cream in a saucepan and bring up to a simmer.
6. Add the coffee powder, cocoa and chopped chocolate and stir till the chocolate has melted.
7. Then immediately remove from heat.
8. Using an electric mixer beat the eggs with caster sugar till fluffy.
9. Slowly add the warm milk and cream mix pouring from height to cool it as it pours.
10. Then add the vanilla extract and the crushed macaroons and mix well.
11. Pour into the loaf tin and stand the tin in a roasting pan.
12. Pour hot water coming halfway up the sides of the pan.
13. Bake in oven for an hour, the top should be firm but should still tremble slightly when checked.
14. Remove from water bath and cool.
15. Then cover it with cling firm and put in fridge for minimum 6 hours.
16. Remove cling firm.
17. Run a knife all round the tin and turn it out on a plate.
18. Decorate with white chocolate shavings.