Molten Dark Chocolate & Black Olive Cake With Caramel Sauce

Directions

1. Preheat oven to 390 degrees Fahrenheit.
2. Butter an 8-inch baking dish then coat with sugar. Place it in the refrigerator while you finish making the batter.
3. Cut the butter in cubes and chop the chocolate. Melt both together in a double boiler. Remove from heat and allow to cool slightly.
4. Using a hand mixer, beat the eggs and sugar together for approximately 5 minutes until light and foamy.
5. Fold the melted chocolate and the chopped black olives into the egg mixture. Gently fold in the flour using a spatula.
6. Pour the batter into the baking dish and bake for 12 to 15 minutes. Remove from oven and place on a rack to cool slightly. Serve the warm cake right in the baking dish with lots of spoons and the caramel sauce (instructions below) on the side.
7. To make the caramel sauce, heat the whipping cream in a small saucepan over low heat, then turn the heat off. In a separate, medium-size pan over medium-low heat, add the sugar, then shake the pan a bit so that the sugar is in an even layer. Do not stir the sugar as it melts, but rather tilt the pan forwards and backwards to distribute the melting sugar. Once the sugar has become liquid and turned to a golden color, lower the heat and gently pour in the warm cream. Be careful, it will sputter and bubble up a bit. Whisk briskly to fully incorporate the cream into the caramel. Continue whisking for approximately one minute to reduce the cream. Remove from the heat, add the unsalted butter, and whisk briskly. Add the finely chopped olives, pour the sauce into a jar, and let cool. The caramel sauce should be refrigerated once it's cooled and will thicken when cold.