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1
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.
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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.
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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 mixture over the ice cream.
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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.
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5
Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight.
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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, whisking occasionally, and whisk it until the brown sugar is dissolved.
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7
Remove the pan from the heat, add the bittersweet chocolate and the unsweetened chocolate, and whisk the mixture until the chocolate is melted.
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8
Whisk in the butter and the Amaretto until the sauce is smooth and let the sauce cool slightly.
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9
The chocolate sauce may be made 1 week in advance and kept covered and chilled.
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10
Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warmed.
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11
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.
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12
Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
