Amaretto chocolate fudge pie

4      oz.           unsweetened chocolate
   1 3/4  sticks        unsalted butter (14 Tbsp)
   1 1/2  c.            sugar
   2      tbsp.         sugar
  30                    amaretti --  crushed
                        (Italian almond macaroons --  available at sp
                        foods shops & some supermarkets)
   4                    eggs --  room temp.
     1/4  tsp.          salt
   3      tbsp.         light corn syrup
     1/4  c.            heavy cream
     1/4  tsp.          almond extract
     3/4  tsp.          vanilla
   2      tbsp.         Amaretto
                        Whipped cream as an accompaniment

	  In the top of a double boiler melt 1 ounce of the chocolate with 
      6 tablespoons of the butter and let the mixture cool.  In a 9 x 3  
     inch springform pan combine 2 tablespoons of the sugar with the  
     amaretti, stir in the chocolate mixture, and combine the mixture  
     well.  Press the crumb mixture onto the bottom and 1/3 of the way up  
     the side of the pan and chill the crust.  In the top of a double  
     boiler melt together the remaining 3 ounces of chocolate and the  
     remaining 8 tablespoons butter and let the mixture cool.  In a bowl  
     with an electric mixer beat together the eggs and the salt, add the  
     remaining 1 1/2 cups sugar, a little at a time and beat the mixture  
     until it is thick and pale.  Beat in the corn syrup, the heavy  
     cream, the vanilla, the Amaretto, and the chocolate mixture.  Pour  
     the filling into the crust, bake the pie in the middle of a  
     preheated 350 degree oven for 45 minutes and let it cool on a rack.  
     Run a thin knife around the edge of the pan, remove the side of the  
     pan, and serve the pie with the whipped cream.