2 tablespoons (30 ml) gelatin

1/3 cup (75 ml) water

20 oz (560 g) semi-sweet chocolate, chopped

1 cup (250 ml) unsalted butter

1/2 cup (125 ml) honey

5 eggs, lightly beaten

Lightly oil 23 x 13-cm (9 x 5-inch) loaf pan and line it with plastic wrap.

Pour the water into a small bowl. Sprinkle the gelatin on the surface and let stand for 5 minutes to soften. Microwave on high power for a few seconds until the gelatin dissolves.

In a double boiler, melt the chocolate and butter with the honey. Whisk in the gelatin and the eggs and continue whisking until the mixture is smooth, about 2 minutes.

Transfer to the loaf pan and refrigerate overnight.

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