Cayman Island-Style Warm Chocolate Cake

Pastry Chef Michael Laiskonis from the Cayman Islands is cooking up Warm Chocolate Cake with Caramelized Banana, Lime Cream, Coconut Sorbet and talk about an upcoming culinary event "Cayman Cookout."

The first ever four-day dining-destination attraction will be held Friday, January 16 through Monday, January 19. It’s a weekend celebration of food, wine and the Caribbean. Famous chefs will host tastings, demonstrations, tours and dinners. Click here for more TOUR information.

Click here to download the cake recipe .

RECIPE, PICTURE AND COOKING DEMO AFTER THE JUMP...

Warm Chocolate Cake with Caramelized Banana, Lime Cream, Coconut Sorbet
Yield: approximately 8 orders

Warm Chocolate Cake
Ingredients:
4 ounces dark chocolate, chopped
5 tablespoons unsalted butter, cubed
1 tablespoon corn starch
3/4 cup granulated sugar
2 whole large eggs
2 large egg yolks
confectioner’s sugar, as needed

Directions:
1. Over a double boiler, or in a microwave, melt chocolates and butter.
2. Meanwhile, sift together sugar and cornstarch. In a separate bowl, whisk together eggs, egg yolks, and Grand Marnier.
3. Remove melted chocolate mixture from heat and whisk in dry ingredients. Then whisk in the beaten eggs. Transfer the mixture to a container and allow to chill in the refrigerator. This mixture may be prepared up to 3 days in advance of serving.
4. Preheat a convection oven to 325º F. Brush the insides of 8 aluminum cups with unsalted butter, and dust with granulated sugar, shaking to remove excess. Divide the cake batter between each of the cups and arrange on a sturdy baking sheet. Bake for 10-15 minutes until just set, but still soft inside. Carefully remove from the oven.

Lime Curd
Ingredients:
2 whole eggs
3/4 cup granulated sugar
4 tablespoons lime juice
2 tablespoons lemon juice
zest of 1 lime
zest of 1 lemon
1 sheet gelatin, soaked and squeezed of excess moisture
6 tablespoons unsalted butter

Directions:
1. In a heavy saucepan, whisk together eggs and sugar, and then add lime and lemon juices and zest.
2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
3. When the mixture boils and is quite thick, remove from heat, add the gelatin and emulsify the butter into the lemon curd in small amounts. Strain through a fine mesh sieve and chill in an ice water bath.

Coconut Sorbet:
Ingredients:
1 cup water
1 cup granulated sugar
2 cups coconut milk

Directions:
1. Combine first water and sugar and bring just to a boil. Allow to cool.
2. Combine syrup and coconut milk and process in ice cream machine according to manufacturer's instructions.

Assembly:
Ingredients:
1 banana, peeled and sliced
granulated sugar, as needed

Directions:
1. Allow the cakes to rest one minute, then gently unmold onto each plate and dust with confectioner’s sugar. Serve immediately.
2. Arrange the bananas on a baking sheet and sprinkle with a bit of the granulated sugar; caramelize the bananas with a torch, or alternatively broil in a hot oven for a minute or two.
3. Spoon some of the lime cream alongside each cake. Divide the banana slices among the plates and finish with a scoop of the coconut sorbet. Serve immediately.