Coffee Almond Ice-cream Cake With Dark Chocolate Sauce

DARK CHOCOLATE SAUCE
1 1/2 c Heavy cream
2/3 c Firmly packed dark brown
-sugar
4 oz Bittersweet chocolate,
-chopped
3 oz Unsweetened chocolate,
-chopped
1/2 Stick (1/4 cup) unsalted
-butter, softened
3 tb Amaretto, or to taste , (up
-to 4)

In a bowl with a fork stir together the crumbs and the butter until the
mixture is combined well, pat the mixture onto the bottom and 1 inch up the
side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and
freeze the crust for 30 minutes, or until it is firm. 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. 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 mixture over the ice cream. 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. Freeze the cake, covered with
plastic wrap and foil, for at least 4 hours or overnight.

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, whisking
occasionally, and whisk it until the brown sugar is dissolved. Remove the
pan from the heat, add the bittersweet chocolate and the unsweetened
chocolate, and whisk the mixture until the chocolate is melted. Whisk in
the butter and the Amaretto until the sauce is smooth and let the sauce
cool slightly. The chocolate sauce may be made 1 week in advance and kept
covered and chilled. Reheat the chocolate sauce over very low heat,
stirring occasionally, until it is warmed.

Just before serving wrap a warm dampened kitchen towel around the side of
the pan, remove the side, and transfer the cake to a serving plate. Cut the
cake into wedges with a knife dipped in hot water and serve it with the
chocolate sauce.

Yield: 10 servings with 3 cups sauce