Bete Noire Avec Du Miel With Honey - eggs

Method

• Preheat the oven to 350 degrees, with the rack in the center of the oven.
• Crack the eggs into a measuring cup or bowl with a spout and set aside.
• Cut the ghee into little pieces while cool, then allow to warm to room temperature.
• Spread some extra ghee in a 10" porcelain torte pan.
• Locate a larger pan to use for a water bath.
• Place this pan in the oven and add some water to it.
• Put the chocolate in a food processor and process until it is in tiny pieces.
• Put the honey in a small saucepan and bring to a rolling boil.
• Turn the food processor on and add the boiling honey to the chocolate.
• Add the ghee (ghee must not be cold!
• Room temperature or melted is fine) to the processor piece by piece.
• Pour the eggs in one at a time.
• Process only until this mixture is very smooth.
• Pour the batter into the prepared pan and place in the water bath.
• Bake for 25 - 30 minutes.
• When done remove from water bath and let cool in its pan on a rack.
• It is ready to serve.
• Notes: I like to undercook this (20 minutes in my oven), let it cool then stick it in the refrigerator and warm just to room temperature before serving - it has the texture and taste of truffles!
• This can easily be frozen either whole or in slices.