Instructions: Line a 10 inch cake pan with aluminum foil. Generously butter the foil.

Sprinkle half of the almonds and 1/2 cup of sugar across the bottom of the pan.

In a medium bowl, cream together the rest of the butter with the remaining sugar, the salt and the vanilla, until light. Stir in the flour just until combined. Divide the batter and spread half across the almonds in the cake pan.

Cover the batter with the remaining almonds. Spread the remaining batter across the almonds in a second layer and press the batter to hold together. Place the cake on the lower rack of the oven and bake until its golden, about 45 minutes.

Remove and allow to cool. Invert onto a cookie sheet and remove the foil. Break the torte into medium-size pieces. To serve: Scoop amaretto (almond flavored)

ice cream into bowls. Divide the torte pieces among the bowls. Place the pieces on top of and sticking into the amaretto ice cream. Drizzle with the chocolate sauce. Dust with confectioners sugar. Garnish with mint and serve immediately.

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