American

Molten Dark Chocolate & Black Olive Cake With Caramel Sauce

May 14, 2020
Photo by Ty Mecham
Author Notes

We all know how a pinch of sea salt can enhance dark chocolate, but just wait until you experience what black olives can do. Their brininess and slightly bitter taste are the perfect complement to the molten dark chocolate.

The texture of this cake is magical. The surface is crackly and slightly cakey, and once you break through it, the center is all flowing dark chocolate.

I love to just place the baking dish right in the center of the table with the jar of caramel sauce on the side and lots of spoons.

MAKE-AHEAD NOTES: The cake batter may be made several hours in advance and kept in the refrigerator. In this case, add 5 minutes to the baking time. If any cake is left over (which basically never happens, it may be chilled in the refrigerator and eaten the next day.) —Cathleen Clarity

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 6
Ingredients
  • Cake
  • 7 ounces (200g) good quality dark chocolate, like Valrhona
  • 6 ounces (170g) unsalted butter (preferably European style)
  • 4 medium eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup black olives, like Taggiasca or kalamata, pitted and roughly chopped
  • Caramel Sauce
  • 1 1/4 cups granulated sugar
  • 2 tablespoons (25 g) unsalted butter
  • 8 ounces (236 ml) heavy whipping cream
  • 2 tablespoons black olives, like Taggiasca or kalamata, pitted and roughly chopped
In This Recipe
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.

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