1 stick (1/2 cup) unsalted butter, cut into pieces
1 1/2 cups granulated sugar
1/2 cup water
6 large egg yolks
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup Kahlua
4 ounces semisweet chocolate, chopped, melted, and cooled
Crust: Heat oven to 350 degrees F, and lightly oil a 9 1/2 x 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, and
cool in pan on a rack.
Chocolate Layer: In a saucepan heat cream, chocolate, and corn syrup over moderately high heat,
stirring occasionally, until chocolate is melted and mixture just comes to a boil.
Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour
mixture over crust in pan and chill, until firm, about 3 hours.
Buttercream Layer: In a 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 F.
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 butter, 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 edge of pan and carefully remove side of pan.