Finely crumble the ladyfingers and amaretti cookies, mix with the liquid butter, place on the bottom of a springform pan (23 cm diameter) and press down. Melt the chopped chocolate in a water bath. Whip the cream until stiff, stir in the amaretto and fold in the cooled but still liquid chocolate. Spread the mixture on the cake base and smooth it out. Place in the refrigerator for approx.
4 hours.
