Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce

Directions

1. 1

   1 1/2 cup chocolate wafer crumbs (about 30 wafers) 1/2 stick (1/4 cup) unsalted butter -- melted 1 1/2 pint coffee ice cream 1 1/2 cup well

2. 2

   Spread the ice cream, softened, evenly on the crust and return the pan to the freezer for 30 minutes, or until the ice cream is firm

3. 3

   In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the

4. 4

   Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm

5. 5

   Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight

6. 6

   For the sauce: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisk

7. 7

   Remove the pan from the heat, add the bittersweet chocolate and the unsweetened chocolate, and whisk the mixture until the chocolate is melt

8. 8

   Whisk in the butter and the Amaretto until the sauce is smooth and let the sauce cool slightly