In a small bowl over hot, not boiling water, melt semisweet and unsweetened chocolate with butter. Set aside.
In large bowl, whisk together eggs, sugar and vanilla until well combined. Stir in melted chocolate mixture.
Mix flour with baking powder and salt. Stir into chocolate mixture. Add pecans
stirring just until combined.
Scrape mixture into 9-inch [2.5 L] springform pan lined with waxed paper on bottom; bake in 350°F [180°C]
oven for 45 minutes or just until cake starts to pull away from sides and cracks on top.
Leave in pan and let cool.
CARMEL LAYER
In small bowl set over pot of simmering water, melt caramels with cream, stirring occasionally, for
10 minutes or until smooth. Pour over brownie cake in pan. Refrigerate for 30 minutes or until caramel is set.
GLAZE
In bowl over hot, not boiling water, melt chocolate with cream, whisking until smooth. Let cool slightly; pour over caramel layer.
Garnish with pecan halves.
Refrigerate for at least 4 to 24 hours.
To serve, remove sides from pan and transfer to serving platter; let stand at room temperature for 15 minutes.
|