Grandma's Felicina Bonet

For 8

3 whole eggs

2 yolks

1 liter whole milk

8 Tbsp sugar

50 g amaretti cookies, crushed

50 g cocoa powder

50 g hazelnuts, finely chopped

1 coffee cup of strong Italian coffee

2 Tbsp dark rum

For Caramel

4 Tbsp sugar

2 Tbsp water

Preheat oven to 160-170°. Make a caramel with the sugar and the water by heating them gently in a saucepan until the sugar has completely dissolved, then cook until the sugar melts, turns toffee-coloured and caramelises.

Pour the caramel into the bottom of an appropriate mould for Bônet (18 cm diameter)

In a large bowl mix together the eggs with the sugar until fluffy (pay attention to not incorporate bubbles air), gradually add the milk, the cocoa, the coffee, the rum, the amaretti cookies and the chopped hazelnuts. Pour this into the tin and stand it in a roasting tin containing enough just-boiled water to come a third to halfway up the sides of the tin. Bake fot about 30-40 minutes, let cool, then , place it in the fridge for 2 hours at least, until firm.