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Piedmontese chocolate and amaretti flan is dark, bittersweet, and deeply satisfying. This traditional mediterranean dessert is a family favorite from Italy's northwest.
Preheat your oven to 320°F (160°C). Bring a kettle of water to a simmer for the bain-marie.
In a small saucepan over low heat, melt the bittersweet chocolate just until smooth; set aside to cool slightly.
Finely crush the amaretti cookies. In a large bowl, whisk eggs with sugar until pale and thick—about 2 minutes—then add milk gradually, whisking to fully combine.
Stir in melted chocolate, cocoa powder, rum, vanilla extract, crushed amaretti, and salt. Mix until the batter is even and smooth.
Pour mixture into a lightly greased loaf pan or 6 individual ramekins. Set the baking dish in a roasting pan; gently pour simmering water to reach halfway up the sides (bain-marie).
Bake for 55–65 minutes, or until the center is just set and a knife comes out with a few moist crumbs. Remove from oven and allow to cool in the water bath for 20 minutes.
Chill in the refrigerator for at least 4 hours. To serve, invert carefully onto a platter and slice. Optional: dust with extra cocoa or garnish with amaretti crumbles.
