Chocolate Turtle Torte

For the crust:
In food processor, blend pecans and sugar. Add melted butter in a steady stream until combined well. Turn out mixture into a 12” tart pan with a removable bottom. Press to 1/8” thickness on bottom and 3/8” on sides. Bake at 350ºF for approximately 20-25 minutes or until lightly toasted. Cool.

For the filling:
Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnight.

For the sauce:
In heavy saucepan melt butter. Add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.

Drizzle caramel over slices of torte, garnish with toasted pecan pieces if desired, and serve.