Chocolate Brownie Turtle Cake

In bowl over saucepan of hot (not boiling) water, melt together semisweet and unsweetened chocolate and butter, stirring occasionally. Let cool.

In large bowl, whisk together eggs, sugar and vanilla until well combined. Stir in chocolate mixture. Mix together flour, baking powder and salt, stir into chocolate mixture. Add pecans and chocolate chips, stirring just until combined.

Scrape into greased 9-inch springform pan. Bake in center of 350 degrees F oven for 45 minutes or just until cake starts to pull away from side and cracks on top. Cool in pan on rack.

For Caramel Layer: In small bowl over saucepan of simmering water, melt caramels with cream, stirring occasionally for 10 minutes or until smooth. Pour over cake in pan. Refrigerate for 30 minutes or until caramel is set.

For Glaze and Garnish: In bowl over saucepan of hot (not boiling) water, melt chocolate with cream, stirring occasionally. Let cool slightly; pour over caramel layer. Garnish with pecans. Refrigerate for at least 4 hours or up to 24 hours.

To serve, remove side from pan and transfer cake to serving platter; let stand at room temperature for 15 minutes.

Recipe Source: "Canadian Living Chocolate Cook Book"