A non |
B non |
O non |
Bete Noire with Honey
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Just like truffles!
Best Used By Blood Types:
- Type A (0 beneficials)
- Type A Non Secretor (0 beneficials)
- Type AB (0 beneficials)
- Type B (0 beneficials)
- Type B Non Secretor (1 beneficials)
- Type O (0 beneficials)
- 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.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients rich in lignans.
This recipe is low in common allergens. This recipe is gluten free. This is a low lectin recipe. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Oct 01, 2007 at 10:39 PM By: Rodney