Showstopper

For crust
½ cup graham cracker crumbs
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup sugar
½ cup unsalted margarine or butter, melted

For chocolate layer
2 cup heavy cream or pareve alternative
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick unsalted margarine, cut into pieces

For buttercream layer
1 ½ cup sugar
½ cup water
6 large egg yolks
3 sticks unsalted margarine, softened
½ cup kahlua
4 ounces semisweet chocolate, chopped, melted and cooled

Chocolate curls for garnish

Make crust:
Preheat oven to 350 and lightly oil a 9-1/2 by 2 inch. springform pan. In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes or until pale golden. Cool

Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderate high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in margarine one piece at a time, until smooth. Pour mixture over crust in pan and chill until firm about 3 hours.

Make buttercream layer:
Ina saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed until a candy thermometer registers 240 degrees. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in margarine, a little at a time. Beat in kahlua and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm about 3 hours. Run a knife around pan and carefully remove sides. Garnish with chocolate curls.