Let me say right away that this is not authentic Bounet, which is always made with amaretti cookies. But from what I can tell, it is probably fairly close to the original in texture and taste. It is sort of like a thick flan, served in slices. I've looked at a lot of recipes. Some have espresso in them, some have rum in them. Sometimes they have a caramel glaze, but I saw one on TV with a chocolate glaze, so I went with that.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 3 eggs
- 2 egg yolks (could probably just use 4 eggs, there would be a fairly minor texture change)
- 1 and 1/4 cup heavy cream
- Zest of one lemon
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 Tablespoons rum (another option, Amaretto instead of extract and rum, but add ~16 g carbs)
- --or Da Vinci Sugar-Free Amaretto Syrup, or espresso, or coffee
- pinch salt
- Artificial sweetener equal to 1 to 1 and 1/4 cup sugar (depending how sweet you like things)
- 1 and 1/2 cup almond meal
- 1/4 cup unsweetened cocoa powder
Preparation:
Butter a Pyrex (glass) or metal loaf pan, or pudding mold. Preheat oven to 350 F and prepare a larger pan (such as a 11X13 casserole dish) for a "Bain Marie" - you will be putting hot water in the larger dish and the loaf pan in that. I like to put a washcloth or dish cloth in the water under the loaf pan as well.
- Put lemon zest and flavorings in the cream, including the sweetener if it's in liquid form.
- Beat/whisk eggs and egg yolks until light in color.
- Combine all ingredients.
- Pour into prepared loaf pan.
- Put larger pan in over and add hot water and cloth. Put loaf pan inside.
Bake for about 30 minutes until knife in center comes out clean, or nearly so. Open oven door and let cool slowly.
When fully cool, you can unmold it if you like, or serve from the pan. We like it unmolded and glazed with a thin chocolate ganache, but you could just drizzle it over individual slices.
Nutritional Information:Each of 12 slices contains 2 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 193 calories.
For a version of the original Bounet, see this recipe from About,com's Guide to Italian Food
