Melt:

4          oz. White chocolate, chopped

2/3       cup heavy cream

2          T. powered sugar

            Pinch of salt

Combine and Stir in:

2                    t. cornstarch

Melt the chocolate with the cream and sugar in a sauce pan oer low hear until smooth, stirring constantly, about 8 minutes

Combine amaretto and cornstarch to make a paste.  Stir it into the chocolate mixture.  Increase hear to medium an bring to a boil for 1 minute, or until thickened slightly.  Transfer to a bowl, cool to room temperature. 

Makes one 9” round

Total time: About 1 ½ hours

Melt:

2          cups semisweet chocolate chips (12 oz.)

1          cup brown sugar

1          stick unsalted butter

Whisk Together; Pour Over:

2          cups whole or 2% milk

3          eggs

2          T. vanilla extract

2          t. instant espresso (or coffee) mix

½         t. table salt

13               slices Texas toast, cut into 1” cubes

Fold In:

            Chocolate mixture

Serve With:

            White Chocolate Cream Sauce

Directions:

Preheat over to 350°; coat a 9” springform pan with 1 T. softened unsalted butter.

Melt chocolate chips with the sugar and butter in a saucepan over low heat.  Stir frequently until chips are smooth, about 8 minutes.

Whisk milk, eggs, vanilla, coffee, and salt together and pour over bread cubes.  Toss well so the bread absorbs most of the liquid and begins to lose its shape.

Fold the melted chocolate into the bread mixture, the transfer to the prepared pan.  Bake 1 hour, or until center springs back when gently pressed.  Cool on a rack for 15 minutes, remove sides of pan, and slice.

1 Orange

1 cup sugar, divided

¾ cup water

Using a vegetable peeler (or better, the special end of a zester), remove ornage part of peel from fruit in long strips.  Trim off any white layer.  Cut peel into narrow strips, about 1/8 inch wide.  Stir ¾ cup sugar and ¾ cup water in a heavy sauce pan over medium-low heat until sugar dissolves.  Bring to broil.  Reduce heat and simmer 2 minutes.  Add orange peel; simmer 15 minutes. 

Place remaining ¼ cup sugar in small bowl.  Using slotted spoon, remove peel from syrup and transfer to sugar.  Toss to coat.  Cool, tossing occasionally.  Cover bowl and let stand at room temperature overnight.  Keep covered.