Title: Coffee almond ice-cream cake with dark chocolate sauce
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
  1 1/2 c  Chocolate wafer crumbs
           -(about 30 wafers)
    1/2    Stick (1/4 cup) unsalted
           -butter, melted
  1 1/2 pt Coffee ice cream
  1 1/2 c  Well chilled heavy cream
      1 ts Vanilla
  1 1/2    Crushed amaretti (italian
           -almond macarooms, available
           -at specialty food shops and
           -some super markets)
    1/2 c  Sliced blanched almonds,
           -toasted lightly

MMMMM--------------------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