---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Desserts
       Yield: 12 servings
       4    Whole graham crackers
     1/2 c  Chopped walnuts
     1/2 c  Slivered almonds
     1/4 c  Sugar
       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.
   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
   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