Bete Noire Avec Du Miel (With Honey)

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.