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Bete Noire with Honey Print this recipe
 (3 votes)
Category: Dessert
Description:
Just like truffles!
General applicability:
| Bete Noire with Honey |
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Green: recipe contains only neutral or a beneficials ingredients for that type.
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.
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Ingredient list:
- 12 ounces unsweetened chocolate
- 1-1/3 cups honey
- 1 cup ghee at room temperature
- 5 extra-large eggs at room temperature
How to make it:
- I make it in a 10' torte pan and cut it into 12 or 16 pieces. Sometimes I only eat half a piece. It's really rich, creamy, and satisfying! And it sounds a bit complex to make but it's really quite simple. You just have to get the right pans and let all the ingredients get to room temperature before making it. Takes me about 10 minutes to mix and 20 to bake. Then it has to chill a bit in order to cut it, but it's best served at room temperature.
- 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 pieces while still cool, then allow to warm to room temperature.
- Spread some extra ghee or oil in a 10' porcelain torte pan. Locate a larger pan to use as a water bath.
- Place chocolate in the bowl of the food processor and process until the chocolate is in tiny pieces. Place the honey into a small saucepan and bring it to a rolling boil. With the processor on, add the boiling honey syrup to the chocolate
- add the ghee (which must be at room temperature but doesn't need to be liquid--if it is, though, that's fine) piece by piece
- Finally, add the eggs. Process only until the mixture is very smooth.
- Pour the batter into the prepared pan and bake in a water bath for 25-30 minutes. (A water bath means to put that pan in a larger pan filled with hot water.)Let cool in pan on rack and serve. I prefer to undercook it (20 minutes for my pan and my oven) and refrigerate it before cutting, then warm it just to room temperature before serving, which makes it feel and taste like truffles!
- This can be made ahead and frozen, either whole or in separate serving-sized pieces. Just let it warm to room temperature before serving, and it's great.
- If you don't have a food processor, it could probably also be made in a double boiler, but I haven't ever tried it.
- Enjoy!
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