Italian Chocolate Custard with Amaretti cookies

Step 1: Preheat oven to 350 degrees F.

Step 2: In a saucepan over medium heat, combine 1/4 cup water and 1/2 cup sugar and cook for 3-5 minutes, stirring occasionally, until sugar softens. Increase heat to medium high and cook, swirling the pan, until the caramel is smoking lightly and is dark amber in color (3-5 minutes). Pour it into a 9 x 5 metal loaf pan, then gently tip pan to coat the bottom of the pan. Set aside.

Step 3: Pour the cream and coffee into the now empty pan and bring to a boil over medium heat Stir in the crushed cookies and whisk until the crumbs are softened (1 minute). Remove from heat and set aside.

Step 4: In a bowl whisk together 1/3 cup sugar, cocoa and salt and then whisk in the whole eggs, egg yolks and rum. While whisking add the hot cream mixture and then pour the whole mixture over the caramel in the loaf pan and then set the pan in a 13 x 9 inch baking pan.

Step 5: Pour water into the outer baking dish to come about half way up the sides of the loaf pan and then place in oven.

Step 6: Bake for 50-60 minutes or until the custard is done -- test by inserting a knife in the center and it should come out clean.

Step 7: Remove the loaf pan from the water bath and set on a wire rack. Remove the outer pan from oven and discard water. Let custard cool to room temperature and cover with plastic wrap and refrigerate until cold (2 hours or up to one day)

Step 8: To serve: fill a 13 x 9 inch baking dish with 1 inch of hot water. Uncover the loaf pan and place in baking dish and let stand for 5 minutes. Run a knife around the inside of the loaf pan to loosen the custard. Invert custard onto a serving platter and then remove pan. Garnish with more crushed cookies and cut into slices to serve.