5 eggs - 175 g of sugar - 100 g of cocoa - 150 g of crushed amaretti biscuits - 50 g of Amaretto di Saronno - 1 lt of milk
For the caramel: 225 g of sugar - 75 g of water
Chynos is a special product by Francone made according to traditional flavoured red wines making techniques - the same methods used to produce popular aperitifs and after-dinner drinks like Vermuth and china bark-flavoured wines. Chynos is a great digestive drink with a nice balance between sweet and bitter flavour.
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For the caramel: dissolve the sugar in the water and pour into the mould.
In a bowl mix the eggs, sugar and cocoa powder.
Add the crushed amaretti biscuits and liqueur. Boil the milk and pour over the mixed ingredients.
Add the mixture to the mould. Cook in a bain-marie in the oven at 150 °C for 50 minutes.
Leave to cool to room temperature and then transfer to the refrigerator for at least 12 hours before serving.
Via Tanaro 45, 12052 Neive (CN)
P.I. e numero di iscriz. C.C.I.A.A. Cuneo 00182490045
francone@franconevini.com
PEC: francone@legalmail.it
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