Use a food processor to break the bread into crumbs.

Melt the chocolate in a heat proof bowl over simmering water. Stir in the butter until smooth.

Add the chocolate, sugar and eggs to the rye bread crumbs and mix until well combined. The batter will be more cake like than dough like.

Fill a pastry bag with the batter and cut off the tip.

Pipe the batter into disks about an inch and a half wide. Use a knife or spoon to smooth the top of the cookie. You should be able to fit a dozen onto the tray.

Bake for 8 to 10 minutes or until the cookies have spread slightly and have cooked through.

Transfer to a rack to allow to cool.