INGREDIENTS

INSTRUCTIONS

CRUST
FUDGE LAYER
CAPPUCCINO LAYER
*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

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