-DENISE BRADSHAW BDGM08B
-----------------------------------CRUST-----------------------------------
      4    Whole graham crackers

    1/2 c  Chopped walnuts

    1/2 c  Slivered almonds

    1/4 c  Sugar

           Salt
      5 tb Unsalted butter; Melted

--------------------------------FUDGE LAYER--------------------------------
      2 c  Whipping cream

      1 lb Semisweet choc; chopped

      2 tb Light corn syrup

    1/2 c  Unsalted butter; cut up

------------------------------CAPPUCCINO LAYER------------------------------
  2 1/2 c  Brown sugar

    1/2 c  Water

      6    Egg yolks

  1 1/2 c  Unsalted butter/room temp

      4 oz Unsweetened choc.melted**

   *espresso dissolved in 1 ts hot water **chocolate is chpped, melted, then
  cooled to lukewarm
  CRUST - Preheat oven to 350. Butter 10" springform pan. Grind graham
  crackers to crumbs in processor. Add nuts, sugar andsalt; chop coarsely.
  Add butter & process until crumbs are evenlymoistened. Press crumbs into
  bottom of prepared pan. Bake until edges begin to brown, about 15 min.
  Cool.
  FUDGE LAYER - Bring cream to a boil in heavy med. saucepan. Reduce heat to
  low. Add chocolate, stir until melted. Remove from heat. Mix in corn syrup;
  add butter (that was cut into eighths) one piece at a time, stirring until
  smooth. Cool to lukewarm, stirring occasionallly. Pour fudge into cooled
  crust. Refrigerate until firm, about 2 hours.
  CAPPUCCINO LAYER - Cook sugar and water in heavy med. saucepan over very
  low heat until thick. With mixer running, gradually pour boiling syrup into
  yolks (do not scrape saucepan). continue to beat until yolk mixture is
  cool, about 15 minutes. Reduce mixer speed to medium. Mix in butter 1 tb at
  a time.  Add espresso mixture, then melted chocolate. spread buttercream
  over chilled duge layer. Cover pan loosely with waxed paper ~ refrigerate
  overnight.
  TO SERVE - Run small sharp knife around sides of pan. Carefully release
  springform pan sides.  May be served with whipped cream
  Adapted from Bon Appetit, Oct. 1990