I'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?

This was just aired on Dinner Impossible where Robert Irvine made this awesome cake with a ';sauce';. Anyone see the episode and know the recipe?I'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?
This one?? It's more of an English Triffle with Creme Angelese Sauce:





1 (3-ounce) package raspberry gelatin


1 to 2 tablespoons sugar


1 cup boiling water


1/4 cup ice water


1/2 cup porter


Creme Anglaise:


1/2 cup milk


1/2 cup heavy cream


1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)


1/4 cup sugar


4 egg yolks





1 (29 to 32-ounce) can fruit cocktail, drained


1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes (recommended: Sara Lee)


2 bananas, sliced and tossed with lemon juice





Ganache:


4 ounces semisweet chocolate pieces or chocolate squares, finely chopped


2/3 cup heavy cream





Topping:


1/2 cup heavy cream whipped until light and fluffy with an electric beater








Special equipment:


4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers)


Dissolve gelatin and sugar in boiling water. Add cold water and porter. Cover and set aside at room temperature.





For the creme anglaise:


Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.





Spoon fruit cocktail into each glass as a base layer. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.





A few minutes before serving, make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for about 1 to 2 minutes. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.





Spoon creme anglaise over the chilled trifle and drizzle with ganache. Spoon whipped cream on top to finish.














Or is this one?? I could only find three of his desserts on Food Network:








Chocolate Pear Upside Down Cake.....





Pears:


1 cup water


1/2 cup brandy


2 to 3 fresh pears, ripe but still firm


Chocolate cake batter:


Canola oil


1/4 cup cake flour


1/4 cup plus 1 tablespoon unsweetened cocoa powder


3 eggs, at room temperature


5 tablespoons sugar


3 tablespoons melted butter


1/2 teaspoon vanilla extract





For the pears:








In a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Peel the pears with a vegetable peeler, cut in half lengthwise and remove the core, the stem and the fibers that run down the center. Slice lengthwise into 1/4-inch thick slices and add to the simmering brandy mixture. (Add enough hot water to cover the pears, if necessary.) Poach for about 10 minutes, remove from heat and let cool to room temperature while you are preparing the batter.





For the cake:





Preheat oven to 350 degrees F. Oil the bottom of a 9 by 2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper. Sift cake flour and cocoa powder together several times to aerate. In a separate heatproof bowl combine the eggs and sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water. Whisk together the eggs and sugar, being very careful not to splash any water into it. The idea here is to raise the temperature of the egg and sugar mixture to between 100 and 120 degrees F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream. Sift the 1/3 of the flour and cocoa powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.


Drain the pear slices and arrange them in the bottom of the cake pan. Overlap them in a pattern of concentric circles. Pour batter over layer of pears, spreading evenly, but don't fill pan any more than within 1/2-inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the pears, but don't overdo it or you will undo all your hard work in aerating the batter! Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minute to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate. Replace any pear slices that become dislodged. This cake can be served warm or at room temperature.





And finally, the third one, a Black Forest Cake:








For the cake:


5 eggs


1/2 cup plus 1 tablespoon sugar


1/2 teaspoon salt


1/2 teaspoon vanilla extract


1/4 cup plus 1 tablespoon bread flour


1/4 cup cocoa powder


1/2 cup plus 1 tablespoon pastry flour


1/4 cup plus 1 tablespoon oil


For the syrup:


2 cups sugar


1 1/3 cups water


4 teaspoons cherry brandy


1/2 teaspoon cream of tartar





For the cherry filling:


1 quart fresh cherries, pitted and halved


1 cup cherry brandy





For the Pastry Cream:


1 1/3 cups milk, divided


1/3 cup sugar, divided


4 tablespoons cornstarch


2 eggs


2 tablespoons butter


1/2 teaspoon vanilla extract





For the whipped cream topping for frosting:


1 pint heavy cream


3 tablespoons sugar


Chocolate shavings for garnish








Preheat the oven to 375 degrees F.


For the cake:


Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt and vanilla and combine. Set the bowl into the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.





Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.





Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.





For the syrup:


Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.





For the cherry filling:


Place cherries in a small saucepot and add brandy, stirring to coat cherries. Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool.





For the pastry cream:


Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine. Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.





Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.





For the cream topping:


Whip the heavy cream and sugar with an electric mixer to a medium peak.





Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place a second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.




















ChristopherI'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?
Yes, I saw it, and still don't know how he got it done in that short of a time! He folded a chocolate ganache into the batter.......Go to Food Network.com and you can search by show or host (on the left side). Maybe if you go to Wednesday's episode, the recipe will be there. There's usually a link to e-mail the host too, so you could ask for it......