1 00:00:02,000 --> 00:00:04,760 {\an2}Hey, it's chocolate week here on The Great British Bake Off. 2 00:00:04,800 --> 00:00:06,280 {\an2}My mum always used to say... 3 00:00:06,320 --> 00:00:08,760 {\an2}IMITATES FORREST GUMP: Life is like a box of chocolates. 4 00:00:08,800 --> 00:00:10,680 {\an2}She was from Bristol, I think. 5 00:00:10,720 --> 00:00:14,600 {\an2}But the thing is life is meant to be enjoyed. 6 00:00:14,640 --> 00:00:16,920 {\an2}But all the better if you share it with someone else. 7 00:00:16,960 --> 00:00:19,360 {\an2}Noel, I'm not ready to share my life with anyone. 8 00:00:19,400 --> 00:00:23,120 {\an2}Just a little bit? Welcome to The Great British Bake Off. 9 00:00:23,160 --> 00:00:24,680 {\an2}Come on, give me of those life nuggets. 10 00:00:24,720 --> 00:00:26,560 {\an2}Get your own life, you little shrimp. 11 00:00:26,600 --> 00:00:31,040 {\an1}THEY LAUGH 12 00:00:32,480 --> 00:00:33,720 {\an2}Last time... 13 00:00:33,760 --> 00:00:35,240 {\an1}CLATTERING AND GASPING 14 00:00:35,280 --> 00:00:38,200 {\an2}..the bakers battled on Hollywood's home turf. 15 00:00:38,240 --> 00:00:40,160 {\an2}Chuffing heck, this is a bit high pressure. 16 00:00:40,200 --> 00:00:42,440 {\an2}And while Tasha's stunning Showstopper... 17 00:00:42,480 --> 00:00:44,920 {\an2}You understand bread and I like that. Wow. 18 00:00:44,960 --> 00:00:46,760 {\an2}..secured her second Star Baker... 19 00:00:46,800 --> 00:00:48,080 {\an2}I think that's a bit under. 20 00:00:48,120 --> 00:00:49,760 {\an2}..Dan's was a disaster. 21 00:00:49,800 --> 00:00:51,960 {\an2}Absolute shocker. It's a bit flat, innit. 22 00:00:52,000 --> 00:00:53,680 {\an2}But Abbi's stodgy Showstopper... 23 00:00:53,720 --> 00:00:54,760 {\an2}It's a bit dense. 24 00:00:54,800 --> 00:00:58,240 {\an2}..sealed her fate and she became the third baker to leave the tent. 25 00:00:58,280 --> 00:01:00,440 {\an2}I'm going to remember it every day for the rest of my life. 26 00:01:00,480 --> 00:01:01,600 {\an2}This time... 27 00:01:03,000 --> 00:01:04,400 {\an2}..it's chocolate week. 28 00:01:04,440 --> 00:01:06,760 {\an2}I hate white chocolate, it's the bane of my existence. 29 00:01:06,800 --> 00:01:09,480 {\an2}The bakers take on a torte in the signature... 30 00:01:09,520 --> 00:01:10,720 {\an2}This looks horrible, don't it? 31 00:01:10,760 --> 00:01:12,720 {\an2}..tackle a high temperature technical... 32 00:01:12,760 --> 00:01:14,600 {\an2}Melting, melting, melting. 33 00:01:14,640 --> 00:01:16,560 {\an2}..and are pushed to their breaking points... 34 00:01:16,600 --> 00:01:17,600 {\an2}Oh, dearie me. 35 00:01:17,640 --> 00:01:19,640 {\an2}..in a chocolate box Showstopper. 36 00:01:19,680 --> 00:01:21,400 {\an2}My heart is breaking right now. 37 00:01:21,440 --> 00:01:22,720 {\an2}Oh, God. 38 00:01:22,760 --> 00:01:23,840 {\an2}I am stressing now. 39 00:01:25,000 --> 00:01:26,000 {\an2}Is Tash all right? 40 00:01:27,160 --> 00:01:29,400 {\an2}Take as much time as you need, all right? OK. 41 00:01:52,360 --> 00:01:54,440 {\an2}The hottest day of the year so far for chocolate, 42 00:01:54,480 --> 00:01:57,640 {\an2}and every year when they do Bake Off it always happens. 43 00:01:57,680 --> 00:01:59,560 {\an2}There will be a lot of fridge freezer trips. 44 00:01:59,600 --> 00:02:02,800 {\an2}You'll probably just end up seeing me in the fridge, I can guarantee. 45 00:02:02,840 --> 00:02:05,240 {\an2}Chocolate's the thing that I reach for when I'm... 46 00:02:05,280 --> 00:02:06,960 {\an2}When I'm stressed or upset. 47 00:02:07,000 --> 00:02:09,920 {\an2}The things that you love the most hurt you the most. 48 00:02:09,960 --> 00:02:11,400 {\an2}I absolutely love eating chocolate, 49 00:02:11,440 --> 00:02:13,920 {\an2}but to work with it is horrible. It's so messy, 50 00:02:13,960 --> 00:02:15,160 {\an2}it's so temperamental. 51 00:02:15,200 --> 00:02:17,840 {\an2}I don't know about chocolate. I will have a meltdown. 52 00:02:19,200 --> 00:02:22,520 {\an2}Hello, kids, welcome back to the tent. And this week, it is... 53 00:02:22,560 --> 00:02:24,400 {\an2}I can't remember. What is it this week? 54 00:02:24,440 --> 00:02:26,880 {\an2}# You're sweet like chocolate 55 00:02:26,920 --> 00:02:28,640 {\an2}# Boy! # 56 00:02:28,680 --> 00:02:31,080 {\an2}That's right. It's chocolate week, kids. 57 00:02:31,120 --> 00:02:33,880 {\an2}So for your chocolate week signature, Paul 58 00:02:33,920 --> 00:02:35,400 {\an2}and Prue would like you to make 59 00:02:35,440 --> 00:02:40,320 {\an2}a luxurious chocolate torte made without wheat flour. 60 00:02:40,360 --> 00:02:43,880 {\an2}Now they say some things can't be torte, but this one must be. 61 00:02:43,920 --> 00:02:45,880 {\an2}You've got two and a half hours. 62 00:02:45,920 --> 00:02:47,480 {\an2}On your marks. Get set. 63 00:02:47,520 --> 00:02:48,760 {\an2}# Bake! # 64 00:02:50,800 --> 00:02:52,920 {\an2}My children, they love chocolate, 65 00:02:52,960 --> 00:02:56,320 {\an2}they love eating chocolate torte, so I am making for them. 66 00:02:56,360 --> 00:02:58,920 {\an2}What is the difference between torte and a cake? 67 00:02:58,960 --> 00:03:01,360 {\an2}You're asking the wrong person. I'm going to go and find Prue. 68 00:03:01,400 --> 00:03:02,720 {\an2}Yeah, find Prue. 69 00:03:02,760 --> 00:03:06,240 {\an2}When we think of a torte it's usually quite a rich cake, 70 00:03:06,280 --> 00:03:08,120 {\an2}a bit more dense and luxurious. 71 00:03:08,160 --> 00:03:10,360 {\an2}And that is what we want the bakers to think of, 72 00:03:10,400 --> 00:03:13,760 {\an2}but it must not have any wheat flour in it. 73 00:03:13,800 --> 00:03:17,240 {\an2}So they could use chestnut, they can use ground almonds, 74 00:03:17,280 --> 00:03:18,480 {\an2}whatever they wish, 75 00:03:18,520 --> 00:03:20,560 {\an2}but it tends to make the cake quite heavy. 76 00:03:20,600 --> 00:03:22,560 {\an2}And so the bakers have got to be really careful on 77 00:03:22,600 --> 00:03:26,680 {\an2}the fillings. Something light, raspberries, strawberries, fruits. 78 00:03:26,720 --> 00:03:28,440 {\an2}It's an opportunity for the bakers 79 00:03:28,480 --> 00:03:31,280 {\an2}to show off their piping skills, their spinning skills, 80 00:03:31,320 --> 00:03:32,800 {\an2}their moulding skills. 81 00:03:32,840 --> 00:03:35,000 {\an2}They can show off a bit. And they should. 82 00:03:37,080 --> 00:03:40,160 {\an2}Morning, Saku. Good morning. Hello, Saku. Good morning. 83 00:03:40,200 --> 00:03:42,080 {\an2}Saku, tell us all about your chocolate torte. 84 00:03:42,120 --> 00:03:43,960 {\an2}I am making a Saku torte. 85 00:03:44,000 --> 00:03:45,480 {\an2}A Saku torte? Yes. 86 00:03:45,520 --> 00:03:47,480 {\an2}Of course you are. So what's in that? 87 00:03:47,520 --> 00:03:49,160 {\an2}It's like sachertorte, 88 00:03:49,200 --> 00:03:52,800 {\an2}but instead of apricot jam I am using a raspberry jam. 89 00:03:52,840 --> 00:03:56,120 {\an2}Instead of writing "sacher" I am going to... 90 00:03:56,160 --> 00:03:57,680 {\an2}Write "Saku". "Saku!" 91 00:03:59,080 --> 00:04:00,840 {\an2}Saku's personalised twist on 92 00:04:00,880 --> 00:04:02,800 {\an2}the classic sachertorte will see 93 00:04:02,840 --> 00:04:04,320 {\an2}raspberry jam sandwiched between 94 00:04:04,360 --> 00:04:05,840 {\an2}cakes of dark chocolate 95 00:04:05,880 --> 00:04:07,360 {\an2}and ground almond, finished 96 00:04:07,400 --> 00:04:09,000 {\an2}with her own name hand-piped 97 00:04:09,040 --> 00:04:10,720 {\an2}onto dark chocolate ganache. 98 00:04:10,760 --> 00:04:12,440 {\an2}I practised three times. 99 00:04:12,480 --> 00:04:15,600 {\an2}The first time the writing went horribly wrong. Right. 100 00:04:15,640 --> 00:04:17,960 {\an2}Where do you practise? At your house? Yes. 101 00:04:18,000 --> 00:04:20,120 {\an2}In the middle of the night? Around half one, 102 00:04:20,160 --> 00:04:22,440 {\an2}two o'clock. Yeah, early hours. 103 00:04:22,480 --> 00:04:25,120 {\an2}At one in the morning you're baking... Yeah. That's fine. 104 00:04:25,160 --> 00:04:26,160 {\an2}..Saku torte? 105 00:04:26,200 --> 00:04:28,000 {\an1}LAUGHTER 106 00:04:28,040 --> 00:04:32,880 {\an2}I'm popping my ground almonds into my chocolate and egg yolks. 107 00:04:32,920 --> 00:04:36,440 {\an2}Whichever wheat flour alternative the bakers have chosen 108 00:04:36,480 --> 00:04:39,760 {\an2}will change the flavour and texture of the chocolate torte. 109 00:04:39,800 --> 00:04:42,080 {\an2}I'm using ground hazelnuts and I'm also putting some cornmeal 110 00:04:42,120 --> 00:04:45,880 {\an2}in it as well. It just adds a bit of a denser texture to the torte. 111 00:04:45,920 --> 00:04:47,120 {\an2}And while ground almonds are 112 00:04:47,160 --> 00:04:49,240 {\an2}the most popular choice in the tent... 113 00:04:49,280 --> 00:04:50,800 {\an2}I think that's quite typical for a torte. 114 00:04:50,840 --> 00:04:52,720 {\an2}If it's not broken, don't try and fix it. 115 00:04:52,760 --> 00:04:55,080 {\an2}..not all the bakers are playing it safe. 116 00:04:55,120 --> 00:04:58,760 {\an2}For the torte itself I'm using ground pecans. Ground pecans? 117 00:04:58,800 --> 00:05:00,520 {\an2}They obviously let out a little bit of oil. 118 00:05:00,560 --> 00:05:03,120 {\an2}I grind them, actually, one to one with icing sugar, and that way I get 119 00:05:03,160 --> 00:05:05,400 {\an2}a nice crumb mixture that's very similar to ground almonds. 120 00:05:05,440 --> 00:05:06,640 {\an2}That's really interesting. 121 00:05:06,680 --> 00:05:09,240 {\an2}If you're grinding your own nuts, it's always difficult. 122 00:05:09,280 --> 00:05:10,360 {\an2}And painful. 123 00:05:12,080 --> 00:05:14,200 {\an2}Grind them up quick. Less pain that way. 124 00:05:14,240 --> 00:05:16,240 {\an2}PRUE: You boys are just disgusting. 125 00:05:17,640 --> 00:05:20,800 {\an8}Josh's pecan-based torte will layer chocolate cremeux, 126 00:05:20,840 --> 00:05:23,560 {\an8}raspberry Chantilly cream and fresh raspberries from his 127 00:05:23,600 --> 00:05:27,560 {\an8}garden, surrounded by delicately piped chocolate leaves. 128 00:05:27,600 --> 00:05:29,320 {\an2}Chocolate and pecans and raspberry, they are 129 00:05:29,360 --> 00:05:31,280 {\an2}a very classic combination. I've not seen 130 00:05:31,320 --> 00:05:34,760 {\an2}the pecans get used in the sponge before, so I hope they like it. 131 00:05:34,800 --> 00:05:36,240 {\an2}This looks horrible, don't it? 132 00:05:36,280 --> 00:05:39,200 {\an2}Josh isn't the only baker taking a risk. 133 00:05:39,240 --> 00:05:41,400 {\an2}What are you using in there instead of flour? 134 00:05:41,440 --> 00:05:44,040 {\an2}Uh, egg whites, it's just relying on egg whites, no flour. 135 00:05:44,080 --> 00:05:47,360 {\an2}Well, that's my favourite to mix, I love that. It's so light. 136 00:05:47,400 --> 00:05:49,720 {\an2}But it's difficult not for it to squash down. 137 00:05:49,760 --> 00:05:51,960 {\an2}If you pull it off, it'll be perfect. 138 00:05:52,000 --> 00:05:54,920 {\an2}Hoping to perfect a flawless flourless sponge, 139 00:05:54,960 --> 00:05:57,800 {\an2}Rowan's adding espresso and cocoa powder, 140 00:05:57,840 --> 00:06:00,440 {\an2}and he's giving his torte an extra caffeine kick with 141 00:06:00,480 --> 00:06:03,120 {\an2}a coffee Swiss meringue buttercream filling. 142 00:06:03,160 --> 00:06:04,520 {\an2}I'm a coffee fiend. 143 00:06:04,560 --> 00:06:07,560 {\an2}I can't function as an adult without my four espressos. 144 00:06:07,600 --> 00:06:10,200 {\an2}Honestly, my heart's going to explode just from the coffee alone. 145 00:06:10,240 --> 00:06:12,320 {\an2}Whilst Rowan's getting his daily fix... 146 00:06:12,360 --> 00:06:13,640 {\an2}Pour an extra bit in for Prue. 147 00:06:13,680 --> 00:06:15,360 {\an2}..Dan's starting chocolate week... 148 00:06:15,400 --> 00:06:16,440 {\an2}Tickety-boo! 149 00:06:16,480 --> 00:06:18,360 {\an2}..with something a little stronger. 150 00:06:18,400 --> 00:06:21,240 {\an2}So I'm going for a Mexican torte this week. 151 00:06:21,280 --> 00:06:23,560 {\an2}I'm putting a Mexican liqueur in there which is 152 00:06:23,600 --> 00:06:24,880 {\an2}a guanabana fruit. 153 00:06:24,920 --> 00:06:26,800 {\an2}And you can have a little taste if you'd like to? 154 00:06:26,840 --> 00:06:29,520 {\an2}I think it's a bit too early, even for me. 155 00:06:29,560 --> 00:06:32,680 {\an2}Dan's boozy Mexican torte will combine hazelnuts, 156 00:06:32,720 --> 00:06:35,040 {\an2}dark chocolate and guanabana liqueur, 157 00:06:35,080 --> 00:06:37,520 {\an2}topped with fresh fruit and chilli chocolate truffles, 158 00:06:37,560 --> 00:06:40,600 {\an2}he's hoping to tickle the judges' taste buds. 159 00:06:40,640 --> 00:06:43,760 {\an2}I think after last week I'd like to see the old Dan come back. 160 00:06:43,800 --> 00:06:46,040 {\an2}I have sort of reset after last week. 161 00:06:46,080 --> 00:06:48,120 {\an2}What did you do? Got naked, looked in a mirror, 162 00:06:48,160 --> 00:06:50,600 {\an2}top of the mountain, tai chi? Yeah. 163 00:06:50,640 --> 00:06:53,400 {\an2}Thanks, Dan. Head band. Bantz. Thank you very much. Cheers. 164 00:06:53,440 --> 00:06:55,360 {\an2}While it might be too early for Prue, 165 00:06:55,400 --> 00:06:57,840 {\an2}Dan's found another drinking buddy. 166 00:06:57,880 --> 00:07:02,520 {\an2}I'm doing a ginger torte with a good amount of booze. 167 00:07:02,560 --> 00:07:06,920 {\an2}So I've got amaretto and ginger wine inside the torte. 168 00:07:09,840 --> 00:07:14,560 {\an2}Weird combination on its own, but in cake it works really well. 169 00:07:14,600 --> 00:07:17,320 {\an2}Tasha's unusual ginger cocktail will be combined 170 00:07:17,360 --> 00:07:19,480 {\an2}with dark chocolate and ground almonds. 171 00:07:19,520 --> 00:07:22,160 {\an2}And for an even stronger spice kick, she'll decorate 172 00:07:22,200 --> 00:07:24,360 {\an2}the torte with piped praline ganache 173 00:07:24,400 --> 00:07:27,040 {\an2}and ginger mascarpone kisses. 174 00:07:27,080 --> 00:07:29,480 {\an2}Twice Star Baker. 175 00:07:31,040 --> 00:07:33,360 {\an2}I mean, that's a big thing. Yeah. 176 00:07:33,400 --> 00:07:35,880 {\an2}And what I like about this is you're really pushing 177 00:07:35,920 --> 00:07:39,200 {\an2}the boat out, cos to put ginger with chocolate is clever. 178 00:07:39,240 --> 00:07:41,560 {\an2}A little bit risky as well. And to get that balance. 179 00:07:41,600 --> 00:07:44,120 {\an2}You're just piling on the pressure, Paul. Yeah. 180 00:07:44,160 --> 00:07:45,160 {\an2}Oh, my goodness. 181 00:07:47,080 --> 00:07:49,960 {\an2}So I'm just now folding in the French meringue. 182 00:07:50,000 --> 00:07:52,840 {\an2}To avoid serving a flat dense torte... 183 00:07:52,880 --> 00:07:54,680 {\an2}This is quite a crucial stage. 184 00:07:54,720 --> 00:07:58,320 {\an2}Cos it's flourless, you're relying on the egg whites, really. 185 00:07:58,360 --> 00:08:02,160 {\an2}The bakers must fully incorporate all of the whisked egg whites. 186 00:08:02,200 --> 00:08:06,320 {\an2}To try and combat that density which is just inherent to a torte. 187 00:08:06,360 --> 00:08:09,880 {\an2}But overmix and the torte won't rise when baked. 188 00:08:09,920 --> 00:08:12,880 {\an2}I have practised this. The first time it went great. 189 00:08:12,920 --> 00:08:17,760 {\an2}The second time it collapsed. So now we're on to the third time. 190 00:08:17,800 --> 00:08:21,120 {\an8}Dana's towering three-layered almond-based torte will be filled 191 00:08:21,160 --> 00:08:24,360 {\an8}with cherry compote, white chocolate mascarpone buttercream 192 00:08:24,400 --> 00:08:26,160 {\an8}and candied almonds. 193 00:08:26,200 --> 00:08:28,880 {\an2}Is it going to taste of cherry chocolate? 194 00:08:28,920 --> 00:08:31,320 {\an2}I hope so, there's a cherry compote in the middle. You paused. 195 00:08:31,360 --> 00:08:33,280 {\an2}Why did you pause? Cos I don't like tortes. 196 00:08:33,320 --> 00:08:35,560 {\an2}I haven't actually tasted it myself. 197 00:08:35,600 --> 00:08:38,120 {\an2}Good luck. Thanks. Good luck with this one. I know! 198 00:08:39,560 --> 00:08:41,960 {\an2}In on 160. It's in. 199 00:08:42,000 --> 00:08:43,760 {\an2}Bake well, be good. 200 00:08:43,800 --> 00:08:46,000 {\an2}Because it's nuts, it's a bit dense. 201 00:08:46,040 --> 00:08:48,160 {\an2}It takes ages to bake, like 50 minutes. 202 00:08:48,200 --> 00:08:50,880 {\an2}While their chocolate tortes may be slow to bake... 203 00:08:50,920 --> 00:08:52,840 {\an2}Till then I will make the jam. 204 00:08:54,200 --> 00:08:55,720 {\an2}The bakers have no time to lose 205 00:08:55,760 --> 00:08:58,760 {\an2}making their light flavourful fillings. 206 00:08:58,800 --> 00:09:02,040 {\an2}So I'm making a cherry brandy cream filling. 207 00:09:02,080 --> 00:09:05,000 {\an2}When I was younger my mum, after Sunday lunch, used 208 00:09:05,040 --> 00:09:07,320 {\an2}to always buy a black forest gateaux, 209 00:09:07,360 --> 00:09:09,360 {\an2}so I sort of got the inspiration from that. 210 00:09:09,400 --> 00:09:11,920 {\an8}Recreating her favourite childhood flavours, 211 00:09:11,960 --> 00:09:15,360 {\an8}Cristy's almond, chocolate and cherry torte will be updated with 212 00:09:15,400 --> 00:09:17,280 {\an8}a cherry brandy Chantilly cream, 213 00:09:17,320 --> 00:09:21,120 {\an8}and finished with a white chocolate collar and intricate decorations. 214 00:09:21,160 --> 00:09:23,480 {\an2}I've got a mould, it's just getting them out. 215 00:09:23,520 --> 00:09:25,360 {\an2}I had a bit of a nightmare at home. Yeah, 216 00:09:25,400 --> 00:09:26,960 {\an2}I just hope it works in the tent. 217 00:09:28,000 --> 00:09:29,160 {\an2}Yeah, I know. 218 00:09:29,200 --> 00:09:31,240 {\an2}Quite tricky. I'm going to make a few. 219 00:09:31,280 --> 00:09:32,680 {\an2}Right, OK. A selection. 220 00:09:34,280 --> 00:09:35,960 {\an2}So we're making mousse with 221 00:09:36,000 --> 00:09:37,640 {\an2}a little bit of praline going through it, 222 00:09:37,680 --> 00:09:40,000 {\an2}and then a chocolate cremeux and a glaze. 223 00:09:40,040 --> 00:09:41,880 {\an2}Hopefully I'm not doing too much. 224 00:09:41,920 --> 00:09:44,560 {\an2}Matty's ambitious torte will be topped with a chocolate 225 00:09:44,600 --> 00:09:47,600 {\an2}and hazelnut praline mousse and chocolate cremeux, 226 00:09:47,640 --> 00:09:49,760 {\an2}all coated in a chocolate mirror glaze. 227 00:09:49,800 --> 00:09:51,880 {\an2}He's hopeful a crown of carefully tempered 228 00:09:51,920 --> 00:09:54,080 {\an2}chocolate shards will give him the edge. 229 00:09:54,120 --> 00:09:55,720 {\an2}So now we're on to the cremeux. 230 00:09:55,760 --> 00:09:57,560 {\an2}Are you on time? I think so. 231 00:09:57,600 --> 00:09:59,480 {\an2}Check you out. You're like a proper professional. 232 00:09:59,520 --> 00:10:01,720 {\an2}This is your week, innit, this week? Stop saying that. 233 00:10:01,760 --> 00:10:04,120 {\an2}You said that last week and it was an absolute calamity. 234 00:10:06,000 --> 00:10:09,120 {\an2}Praline white chocolate ganache. That can start setting. 235 00:10:09,160 --> 00:10:11,560 {\an2}Unless each element is set completely... 236 00:10:11,600 --> 00:10:13,800 {\an2}Have to make my ganache and get it cool in time, 237 00:10:13,840 --> 00:10:15,840 {\an2}ready for when I do the assembly. 238 00:10:15,880 --> 00:10:19,000 {\an2}..once assembled the tortes will slump and sag. 239 00:10:19,040 --> 00:10:21,200 {\an2}It's all about chilling it, that's the main thing. 240 00:10:21,240 --> 00:10:25,160 {\an2}But for Nicky, getting her mousse right is make or break. 241 00:10:25,200 --> 00:10:28,600 {\an2}It's going to have a chocolate almond torte on top and it's got... 242 00:10:28,640 --> 00:10:30,560 {\an2}On the top? On the top. That's brave, isn't it? 243 00:10:30,600 --> 00:10:33,120 {\an2}It is brave. This is a wild and crazy time. 244 00:10:33,160 --> 00:10:35,520 {\an2}Have you tested this, Nicky? I have. 245 00:10:35,560 --> 00:10:38,640 {\an2}A couple of times and it's set. 246 00:10:38,680 --> 00:10:42,040 {\an2}Nicky's topsy-turvy torte is flavoured with vanilla rum 247 00:10:42,080 --> 00:10:44,320 {\an2}and will perch upon her chocolate mousse. 248 00:10:44,360 --> 00:10:47,600 {\an2}Piped ganache and tempered chocolate shards will complete 249 00:10:47,640 --> 00:10:48,880 {\an2}her precarious bake. 250 00:10:48,920 --> 00:10:51,560 {\an2}I love it when they call you brave. Nicky the Braveheart. 251 00:10:51,600 --> 00:10:53,960 {\an2}You've just got to hope it all holds together. Uh-huh. 252 00:10:54,000 --> 00:10:57,840 {\an2}You'll be on your horse, at that point, painted blue. 253 00:10:57,880 --> 00:10:59,480 {\an2}Off I go! 254 00:10:59,520 --> 00:11:00,720 {\an2}Freedom! 255 00:11:03,200 --> 00:11:07,560 {\an2}Bakers, you are halfway through. Keep baking. 256 00:11:07,600 --> 00:11:10,000 {\an2}I can work with halfway through. I feel good. 257 00:11:10,040 --> 00:11:11,400 {\an2}Just having a little look. 258 00:11:11,440 --> 00:11:12,720 {\an2}Underbake their tortes 259 00:11:12,760 --> 00:11:15,200 {\an2}and they'll remain too dense and claggy. 260 00:11:15,240 --> 00:11:17,800 {\an2}They're about done. I will give them 30 more seconds. 261 00:11:17,840 --> 00:11:21,400 {\an2}Overbake and they'll become dry and crumble apart. 262 00:11:21,440 --> 00:11:23,240 {\an2}I think I'm going to come out. 263 00:11:23,280 --> 00:11:25,000 {\an2}We're coming out the oven. 264 00:11:25,040 --> 00:11:26,840 {\an2}Call it a day. That's looking good, 265 00:11:26,880 --> 00:11:29,360 {\an2}it's got a nice crunchy top which is what we wanted. 266 00:11:29,400 --> 00:11:30,720 {\an2}No major cracks. 267 00:11:33,600 --> 00:11:36,160 {\an2}Put my bloody tray in wrong. Now it's got a tilt on it. 268 00:11:37,720 --> 00:11:38,960 {\an2}That is really annoying. 269 00:11:39,000 --> 00:11:40,760 {\an2}What's happened? I had a bit of a mishap. 270 00:11:40,800 --> 00:11:42,600 {\an2}As you can see, it's slightly slanted. 271 00:11:42,640 --> 00:11:44,600 {\an2}I don't think it looks that bad. 272 00:11:44,640 --> 00:11:47,440 {\an2}You could ski down it, couldn't you? Or sledge down it or something. 273 00:11:47,480 --> 00:11:49,400 {\an2}A little slope. Yeah, that's it. 274 00:11:49,440 --> 00:11:51,600 {\an2}Can't use that one. All my truffles are going to roll off. 275 00:11:51,640 --> 00:11:53,600 {\an2}Always something to test you, isn't there? 276 00:11:53,640 --> 00:11:55,960 {\an2}Get them in the freezer, so they're nice and solid. 277 00:11:56,000 --> 00:11:59,280 {\an2}While Dan's starting his chocolate torte once again... 278 00:11:59,320 --> 00:12:02,080 {\an2}My kind of baking now. Chuck it all in, hope for the best. 279 00:12:02,120 --> 00:12:04,800 {\an2}..the rest of the bakers are leaving theirs to cool... 280 00:12:04,840 --> 00:12:06,800 {\an2}But that's the main thing. If that doesn't cool down, 281 00:12:06,840 --> 00:12:08,480 {\an2}then we're pretty much screwed. 282 00:12:08,520 --> 00:12:10,360 {\an2}Can I say that? 283 00:12:10,400 --> 00:12:13,520 {\an2}..and can begin making their exquisite decorations. 284 00:12:13,560 --> 00:12:15,920 {\an2}Guess what? More chocolate. 285 00:12:15,960 --> 00:12:18,400 {\an2}I'm tempering my chocolate. And the better the temper, 286 00:12:18,440 --> 00:12:21,360 {\an2}the quicker the set, the nicer the snap, the brighter it is. 287 00:12:21,400 --> 00:12:23,880 {\an2}They do like a bit of tempering. It's like showing off in the baking 288 00:12:23,920 --> 00:12:26,720 {\an2}world. It is a little bit, isn't it? Just tempered these shapes, 289 00:12:26,760 --> 00:12:29,200 {\an2}everyone. Check this out. 290 00:12:29,240 --> 00:12:30,680 {\an2}Prue and Paul are expecting 291 00:12:30,720 --> 00:12:33,280 {\an2}beautiful elaborate chocolate decorations. 292 00:12:33,320 --> 00:12:34,960 {\an2}Oh, God. Act busy. 293 00:12:35,000 --> 00:12:36,720 {\an2}But the more intricate the design... 294 00:12:36,760 --> 00:12:39,040 {\an2}These are for the chocolate nest. 295 00:12:39,080 --> 00:12:41,200 {\an2}..the greater the chance they could crack. 296 00:12:41,240 --> 00:12:44,000 {\an2}Oh! OK, they're all cracking. 297 00:12:44,040 --> 00:12:47,120 {\an2}I shouldn't have chose this mould. What is wrong with me? 298 00:12:47,160 --> 00:12:48,640 {\an2}I need to redo them. 299 00:12:48,680 --> 00:12:51,200 {\an2}How are you going, Josh? A bit of a nozzle issue at the moment. 300 00:12:51,240 --> 00:12:53,520 {\an2}A nozzle issue? Yes, it's setting in the nozzle. 301 00:12:53,560 --> 00:12:55,000 {\an2}What if I hold you like a baby? 302 00:12:55,040 --> 00:12:56,880 {\an2}You hold him and I'll hold you. 303 00:12:58,440 --> 00:13:00,240 {\an2}Did that work? Not really, no. 304 00:13:00,280 --> 00:13:02,200 {\an2}Surely that's not supposed to happen? 305 00:13:02,240 --> 00:13:04,080 {\an1}LAUGHTER 306 00:13:04,120 --> 00:13:06,000 {\an2}GASPING I should go. 307 00:13:06,040 --> 00:13:07,520 {\an2}Bye-bye. Let's just go. 308 00:13:07,560 --> 00:13:10,840 {\an2}Right, are you flat and balanced? 309 00:13:10,880 --> 00:13:12,240 {\an2}Yes, you are. 310 00:13:12,280 --> 00:13:13,960 {\an2}It's going to be really tight now. 311 00:13:15,520 --> 00:13:19,600 {\an2}Bakers, I don't want to bother you, but you've got half an hour left. 312 00:13:19,640 --> 00:13:21,000 {\an2}You've just bothered them. 313 00:13:22,560 --> 00:13:24,840 {\an2}Like a baking pirate. 314 00:13:24,880 --> 00:13:26,840 {\an2}With their chocolate sponges cooled... 315 00:13:26,880 --> 00:13:28,720 {\an2}If it's hot it's going to melt. 316 00:13:28,760 --> 00:13:30,280 {\an2}..and fillings set... 317 00:13:30,320 --> 00:13:33,240 {\an2}This is my mousse, it will be fine. 318 00:13:33,280 --> 00:13:34,680 {\an2}..assembly can begin. 319 00:13:35,800 --> 00:13:38,760 {\an2}I'm alternating praline ganache with the mascarpone cream. 320 00:13:38,800 --> 00:13:40,320 {\an2}But the taller the torte... 321 00:13:40,360 --> 00:13:41,640 {\an2}I've got many layers going on. 322 00:13:41,680 --> 00:13:43,080 {\an2}..the tougher the task. 323 00:13:43,120 --> 00:13:44,400 {\an2}So I'm making three layers. 324 00:13:44,440 --> 00:13:46,520 {\an2}Making sure I get a nice straight cake rather than 325 00:13:46,560 --> 00:13:49,080 {\an2}a wonky one. No collapses. 326 00:13:49,120 --> 00:13:53,240 {\an2}I hope the glaze is cool, otherwise it will just melt everything else. 327 00:13:53,280 --> 00:13:54,840 {\an2}It's actually working. 328 00:13:54,880 --> 00:13:56,960 {\an2}Ey, I love it when a plan comes together. 329 00:13:57,000 --> 00:14:00,320 {\an2}It is a big gamble because the cake sits on the top, 330 00:14:00,360 --> 00:14:02,280 {\an2}but we'll go large or go home. 331 00:14:02,320 --> 00:14:05,440 {\an2}A bit of unmelted chocolate. Oh, it's just such a mess. 332 00:14:05,480 --> 00:14:06,880 {\an2}It looks like a mess, isn't it? 333 00:14:06,920 --> 00:14:08,320 {\an2}Is it supposed to look like that? 334 00:14:08,360 --> 00:14:10,480 {\an2}Yeah, it is rough and ready. 335 00:14:10,520 --> 00:14:12,160 {\an2}No, then just own it. Yeah. 336 00:14:12,200 --> 00:14:15,080 {\an2}I'm going to conceal the messy edge with the collar. 337 00:14:15,120 --> 00:14:16,880 {\an2}Get my cake out, take two. 338 00:14:19,280 --> 00:14:21,320 {\an2}That looks a bit more like it. 339 00:14:23,680 --> 00:14:26,120 {\an2}Bakers, you've got 15 minutes left. 340 00:14:27,200 --> 00:14:30,120 {\an2}Bang it straight in the freezer. Let's do this. 341 00:14:30,160 --> 00:14:34,920 {\an2}Now, the piping. This is really difficult. 342 00:14:34,960 --> 00:14:36,640 {\an2}My hand's shaking. 343 00:14:36,680 --> 00:14:38,280 {\an1}SHE GASPS 344 00:14:38,320 --> 00:14:40,760 {\an2}I messed that! 345 00:14:40,800 --> 00:14:42,200 {\an2}It's not worked. 346 00:14:46,080 --> 00:14:47,720 {\an2}It's magic! 347 00:14:47,760 --> 00:14:51,120 {\an2}Need to do some decorations. My leaves haven't worked. 348 00:14:51,160 --> 00:14:52,960 {\an2}I'm going to put some of this on here. 349 00:14:53,000 --> 00:14:55,280 {\an2}Tickety-boo, I've just took that out of the freezer. 350 00:14:55,320 --> 00:14:56,800 {\an2}Right. So here we go, glazing. 351 00:14:58,600 --> 00:15:00,920 {\an2}Bakers, you have only one minute left. 352 00:15:00,960 --> 00:15:04,400 {\an2}Do we, really? Gosh, Paul is going to hate it. 353 00:15:04,440 --> 00:15:06,880 {\an2}Popping some tempered chocolate on. 354 00:15:06,920 --> 00:15:09,120 {\an2}I'm finished. I want to eat that. 355 00:15:09,160 --> 00:15:11,120 {\an2}White chocolate first. Then truffles. 356 00:15:12,600 --> 00:15:14,840 {\an2}It is really messy. 357 00:15:14,880 --> 00:15:16,600 {\an2}I'm so embarrassed. 358 00:15:18,720 --> 00:15:20,120 {\an2}Finished! 359 00:15:20,160 --> 00:15:23,120 {\an2}OK, bakers, that is your time up. 360 00:15:23,160 --> 00:15:26,040 {\an2}Please step away from your bakes. Well done. 361 00:15:26,080 --> 00:15:27,920 {\an2}Where did that time go? Well done. 362 00:15:30,480 --> 00:15:31,600 {\an2}Go on, Saku. 363 00:15:31,640 --> 00:15:34,120 {\an2}Did you just put 40 raspberries in your mouth? 364 00:15:36,200 --> 00:15:37,520 {\an8}That was massive. 365 00:15:42,000 --> 00:15:45,000 {\an8}The bakers' flourless chocolate tortes will now face 366 00:15:45,040 --> 00:15:47,160 {\an8}the judgment of Paul and Prue. 367 00:15:47,200 --> 00:15:49,160 {\an2}Hello, Nicky. Hi, Nicky. Hello. Hi, Nicky. 368 00:15:53,360 --> 00:15:55,120 {\an8}Straight off I think it looks amazing. 369 00:15:55,160 --> 00:15:57,560 {\an2}Nicky, I agree. I think it's a little work of art. 370 00:15:57,600 --> 00:16:00,560 {\an2}It's elegant, it's classy and cool. 371 00:16:00,600 --> 00:16:02,120 {\an2}And the shine is amazing. 372 00:16:02,160 --> 00:16:03,960 {\an2}Let's see what it tastes like. 373 00:16:04,000 --> 00:16:06,280 {\an2}Oh, don't. The proof is in the pudding. 374 00:16:06,320 --> 00:16:07,720 {\an2}It is. 375 00:16:07,760 --> 00:16:10,200 {\an2}The mousse is holding its shape, which is great. 376 00:16:13,760 --> 00:16:16,360 {\an2}Mm, the flavours are great, really strong chocolate. 377 00:16:16,400 --> 00:16:18,480 {\an2}It probably needed a fruit in there, like a raspberry or 378 00:16:18,520 --> 00:16:19,920 {\an2}a strawberry or something tart 379 00:16:19,960 --> 00:16:22,040 {\an2}to break down that chocolate a little bit. 380 00:16:22,080 --> 00:16:24,720 {\an2}But I think you've done a decent job. Thank you. Thank you. 381 00:16:24,760 --> 00:16:25,840 {\an2}WHISPERING: Very good. 382 00:16:29,880 --> 00:16:32,320 {\an8}The outside doesn't look so good. A bit wobbly. 383 00:16:32,360 --> 00:16:33,560 {\an2}I think if you take the sides off 384 00:16:33,600 --> 00:16:35,200 {\an2}and look at the top, it looks really nice. 385 00:16:35,240 --> 00:16:38,040 {\an2}Let's have a look at it and see what it's like inside. 386 00:16:38,080 --> 00:16:39,480 {\an2}Is this ground almonds in here? 387 00:16:39,520 --> 00:16:41,320 {\an2}Ground almonds, ground hazelnuts. 388 00:16:44,680 --> 00:16:46,280 {\an2}The flavour of the cake and the flavour of 389 00:16:46,320 --> 00:16:48,560 {\an2}the praline mousse work beautifully well together 390 00:16:48,600 --> 00:16:50,600 {\an2}with that chocolate top. It's lovely. 391 00:16:54,400 --> 00:16:57,600 {\an8}I love the height, it looks very spectacular. 392 00:16:57,640 --> 00:16:59,360 {\an2}Oh, drop through. 393 00:16:59,400 --> 00:17:02,160 {\an2}Oh! Ooh, look at that. 394 00:17:05,600 --> 00:17:08,560 {\an2}The flavour is fantastic. The cherry flavour's beautiful. 395 00:17:08,600 --> 00:17:11,680 {\an2}But the cherry and the mascarpone filling that you've got 396 00:17:11,720 --> 00:17:14,560 {\an2}is a bit weak. If you'd had overnight to set it, 397 00:17:14,600 --> 00:17:15,920 {\an2}it would have been better. 398 00:17:19,160 --> 00:17:20,840 {\an8}I like the colour, I like the shine. 399 00:17:20,880 --> 00:17:24,440 {\an2}The sides, however, are not particularly good. Oh, dear. 400 00:17:24,480 --> 00:17:26,920 {\an2}This is definitely dessert rather than cake. 401 00:17:28,320 --> 00:17:29,920 {\an2}It is absolutely delicious. 402 00:17:29,960 --> 00:17:31,960 {\an2}The tartness of the raspberries come through. 403 00:17:32,000 --> 00:17:33,280 {\an2}You really get the chocolate. 404 00:17:33,320 --> 00:17:36,440 {\an2}I mean, it tastes amazing, but it's almost like a pudding, isn't it? 405 00:17:38,800 --> 00:17:41,680 {\an8}Where are the leaves? 406 00:17:41,720 --> 00:17:45,280 {\an2}I hate that mould so much. It's in the bin. OK. 407 00:17:45,320 --> 00:17:47,120 {\an2}It's a little bit messy where the collar joins 408 00:17:47,160 --> 00:17:49,080 {\an2}the cake, cos you want that nice and smooth. 409 00:17:49,120 --> 00:17:52,000 {\an2}Well, do you know what, it still looks extremely inviting. 410 00:17:52,040 --> 00:17:53,160 {\an2}OK. Thank you, Prue. 411 00:17:57,040 --> 00:17:59,240 {\an2}The cake is a little bit dry. OK. 412 00:17:59,280 --> 00:18:00,600 {\an2}And very crumbly. 413 00:18:00,640 --> 00:18:03,520 {\an2}I do think you need more cherries, more cherry brandy. 414 00:18:03,560 --> 00:18:06,040 {\an2}More chocolate. It's got no real flavour. 415 00:18:06,080 --> 00:18:08,760 {\an2}Bloody hell. Um... Does that mean it's got no calories in it? 416 00:18:08,800 --> 00:18:11,640 {\an2}Yeah. No flavour, no calories. 417 00:18:14,240 --> 00:18:17,640 {\an8}Well, I must say I think it looks very neat and quite original. 418 00:18:17,680 --> 00:18:19,480 {\an2}A little bit more height would have been nicer. 419 00:18:19,520 --> 00:18:21,240 {\an2}Don't forget to try your chilli truffle. 420 00:18:21,280 --> 00:18:23,920 {\an2}Is this going to blow my head off, Dan? Hopefully not. 421 00:18:26,240 --> 00:18:29,640 {\an2}I don't mind the chilli. I think the texture's too gluey. 422 00:18:29,680 --> 00:18:31,680 {\an2}It reminds me a little bit of Mexico, but I think it's 423 00:18:31,720 --> 00:18:33,480 {\an2}a little bit overwhelming on the alcohol. 424 00:18:33,520 --> 00:18:35,000 {\an2}Yeah, I would agree with that. 425 00:18:37,600 --> 00:18:41,240 {\an8}I'm not sure that finish looks as good as it could. 426 00:18:41,280 --> 00:18:43,440 {\an2}Come on, I'm dying for a bite of ginger. 427 00:18:46,680 --> 00:18:48,000 {\an2}The ginger's lovely and strong, 428 00:18:48,040 --> 00:18:49,880 {\an2}I like it. But the texture of 429 00:18:49,920 --> 00:18:52,800 {\an2}the cake is very puddingy, too moist. 430 00:18:52,840 --> 00:18:54,480 {\an2}The ginger brings the heat, 431 00:18:54,520 --> 00:18:56,160 {\an2}but what I do get is 432 00:18:56,200 --> 00:18:59,160 {\an2}a ton of amaretto. For me, it's drowned it. 433 00:19:02,080 --> 00:19:03,280 {\an8}It's a bit messy. 434 00:19:03,320 --> 00:19:07,000 {\an8}And the "Saku" written, it probably needed to be little bit more stark. 435 00:19:07,040 --> 00:19:09,600 {\an2}If you'd done that in white chocolate it would have stood out better. 436 00:19:13,840 --> 00:19:15,560 {\an2}That's very chocolaty. 437 00:19:15,600 --> 00:19:16,920 {\an2}The raspberry's coming through. 438 00:19:16,960 --> 00:19:18,440 {\an2}The chocolate's beautiful and strong. 439 00:19:18,480 --> 00:19:21,480 {\an2}But it's a little bit too gooey in the middle. 440 00:19:21,520 --> 00:19:24,000 {\an2}It's quite heavy, and so you can't eat a lot of it. 441 00:19:28,080 --> 00:19:30,120 {\an8}Very elegant. It is very elegant. 442 00:19:30,160 --> 00:19:32,640 {\an2}It's beautifully smooth, you've got a lovely shine to it. 443 00:19:32,680 --> 00:19:35,040 {\an2}The chocolate decorations are good, the pipework is good. 444 00:19:35,080 --> 00:19:37,680 {\an2}So let's see if it's as good inside as it is outside. 445 00:19:39,040 --> 00:19:40,600 {\an2}That looks amazing. 446 00:19:40,640 --> 00:19:41,960 {\an2}Doesn't that look pretty? 447 00:19:44,520 --> 00:19:47,560 {\an2}I love it, it's very strong on the coffee. Yeah. 448 00:19:47,600 --> 00:19:49,200 {\an2}I think it's beautiful. Oh, my gosh. 449 00:19:49,240 --> 00:19:51,120 {\an2}You've got a Swiss meringue buttercream in there 450 00:19:51,160 --> 00:19:54,480 {\an2}which is like silk. And the level of coffee is spot-on. 451 00:19:54,520 --> 00:19:56,680 {\an2}I think the sponges have compressed a little. 452 00:19:56,720 --> 00:19:59,440 {\an2}Your cake was completely flourless, wasn't it? Yeah. 453 00:19:59,480 --> 00:20:01,080 {\an2}That's why it's compressed a bit. 454 00:20:01,120 --> 00:20:03,840 {\an2}But overall you've done a very good job. Oh, thank you. 455 00:20:03,880 --> 00:20:06,560 {\an2}Well done. Thank you very much. Oh! 456 00:20:06,600 --> 00:20:08,160 {\an2}What the hell? 457 00:20:08,200 --> 00:20:10,000 {\an2}That couldn't have gone better, really. 458 00:20:10,040 --> 00:20:11,360 {\an2}It didn't go great. 459 00:20:11,400 --> 00:20:13,720 {\an2}Yeah, chocolate week, I'm not loving all this. 460 00:20:15,640 --> 00:20:19,360 {\an2}They said it is not elegant. I accept that. 461 00:20:19,400 --> 00:20:22,160 {\an2}Just like myself - simple. 462 00:20:23,240 --> 00:20:24,760 {\an2}That's how I like everything. 463 00:20:24,800 --> 00:20:29,160 {\an2}Prue called it elegant, classy and cool. 464 00:20:29,200 --> 00:20:31,800 {\an2}I can go off skipping into the meadows 465 00:20:31,840 --> 00:20:33,480 {\an2}ready for my technical. 466 00:20:33,520 --> 00:20:36,240 {\an2}Yes. Bye! 467 00:20:40,560 --> 00:20:43,320 {\an2}The bakers could practise their Signature Bake, 468 00:20:43,360 --> 00:20:45,840 {\an2}but they have no idea what awaits them in their chocolaty 469 00:20:45,880 --> 00:20:47,000 {\an2}Technical Challenge. 470 00:20:48,680 --> 00:20:49,920 {\an2}Welcome back, bakers. 471 00:20:49,960 --> 00:20:52,280 {\an2}It's time for your Technical Challenge. 472 00:20:52,320 --> 00:20:54,320 {\an2}Now this challenge has been set by 473 00:20:54,360 --> 00:20:57,000 {\an2}the princess of puddings, Prue Leith. 474 00:20:57,040 --> 00:20:59,080 {\an2}Do you have any words of wisdom? 475 00:20:59,120 --> 00:21:00,800 {\an2}Yes. When working with 476 00:21:00,840 --> 00:21:04,800 {\an2}the chocolate you need perseverance and patience. 477 00:21:04,840 --> 00:21:07,680 {\an2}As always this challenge is judged blind, 478 00:21:07,720 --> 00:21:11,000 {\an2}so, Prue and Paul, you may now leave the tent, thank you. 479 00:21:11,040 --> 00:21:13,080 {\an2}They're going to do some gymnastics. 480 00:21:13,120 --> 00:21:16,360 {\an2}Prue's got a pommel horse. Paul's going to get in his leotard. 481 00:21:16,400 --> 00:21:18,040 {\an2}OK, so Prue would like you 482 00:21:18,080 --> 00:21:23,200 {\an2}to make six perfectly baked individual cheesecakes. 483 00:21:23,240 --> 00:21:25,520 {\an2}Your cheesecakes must comprise of 484 00:21:25,560 --> 00:21:27,200 {\an2}a caramelised white chocolate 485 00:21:27,240 --> 00:21:30,720 {\an2}filling, on top of an oaty biscuit base. 486 00:21:30,760 --> 00:21:34,960 {\an2}Topped with a blackcurrant jelly and white chocolate decoration. 487 00:21:35,000 --> 00:21:37,880 {\an2}You have two hours. On your marks. Get set. 488 00:21:37,920 --> 00:21:41,400 {\an2}B to the A to the K to the E. Let's bake, let's bake! 489 00:21:41,440 --> 00:21:43,760 {\an1}LAUGHTER 490 00:21:43,800 --> 00:21:46,080 {\an2}I don't think that's a lot of time, though. Two hours to make 491 00:21:46,120 --> 00:21:49,120 {\an2}a set, baked cheesecake. So there's a lot of pressure to this. 492 00:21:49,160 --> 00:21:50,760 {\an2}Never made caramelised white chocolate, 493 00:21:50,800 --> 00:21:53,880 {\an2}never made a cheesecake. So basically I'm in the dark here. 494 00:21:55,760 --> 00:21:59,520 {\an2}Prue, this looks quite a complicated technical, is it? 495 00:21:59,560 --> 00:22:02,000 {\an2}There are a few hurdles to get over. 496 00:22:02,040 --> 00:22:05,600 {\an2}The really tricky thing is caramelising the chocolate. 497 00:22:05,640 --> 00:22:07,680 {\an2}They need to stick it in the microwave 498 00:22:07,720 --> 00:22:10,560 {\an2}and every 30 seconds give it a stir. 499 00:22:10,600 --> 00:22:12,480 {\an2}Another 30 seconds, give it a stir, 500 00:22:12,520 --> 00:22:16,080 {\an2}until it gets this straw colour. But don't overdo it. 501 00:22:16,120 --> 00:22:18,440 {\an2}So they could burn it? Yeah. 502 00:22:18,480 --> 00:22:21,920 {\an2}Mm, the fact that you've caramelised the white chocolate - it's silky, 503 00:22:21,960 --> 00:22:23,760 {\an2}it's lovely, luxurious. 504 00:22:23,800 --> 00:22:26,240 {\an2}And I'm curious to see how they're going to deal 505 00:22:26,280 --> 00:22:27,560 {\an2}with this white chocolate. 506 00:22:27,600 --> 00:22:29,920 {\an2}That could catch the bakers out, which in turn 507 00:22:29,960 --> 00:22:32,280 {\an2}throws their timings out, which in turn ends 508 00:22:32,320 --> 00:22:35,560 {\an2}in melting messes all over the top. 509 00:22:35,600 --> 00:22:36,920 {\an2}You're a gloomy fellow. 510 00:22:36,960 --> 00:22:38,560 {\an1}THEY LAUGH 511 00:22:40,960 --> 00:22:42,480 {\an2}Instruction number one, 512 00:22:42,520 --> 00:22:45,720 {\an2}make the biscuit base using the rubbing in method. 513 00:22:45,760 --> 00:22:49,080 {\an2}So I've just combined the flour and butter. 514 00:22:49,120 --> 00:22:50,960 {\an2}Then add the oats. Number two, 515 00:22:51,000 --> 00:22:53,080 {\an2}spread the mixture out on a tray and bake. 516 00:22:53,120 --> 00:22:55,560 {\an2}I want those oats to get a nice bit of colour on them. 517 00:22:55,600 --> 00:22:57,560 {\an2}I don't think it's going to need very much, 518 00:22:57,600 --> 00:22:59,560 {\an2}just get it a wee bit crisp. 519 00:22:59,600 --> 00:23:03,520 {\an2}Five minutes and then check. Blooming hell, it's hot, innit? 520 00:23:03,560 --> 00:23:05,680 {\an2}I'll be honest with you, every time I come to this area 521 00:23:05,720 --> 00:23:08,320 {\an2}my temperature actually goes up. 522 00:23:08,360 --> 00:23:10,320 {\an2}I do have that effect. 523 00:23:10,360 --> 00:23:12,920 {\an2}Next is move on to the blackcurrant jelly. 524 00:23:12,960 --> 00:23:16,200 {\an2}Which very helpfully says, "Make blackcurrant jelly". 525 00:23:16,240 --> 00:23:19,000 {\an2}Feeling jelly, jelly! SHE LAUGHS 526 00:23:19,040 --> 00:23:21,000 {\an2}I've left some of the blackcurrants whole for 527 00:23:21,040 --> 00:23:22,280 {\an2}a bit of texture, to be honest. 528 00:23:22,320 --> 00:23:24,560 {\an2}It's more civilised, innit, to sieve your jelly. 529 00:23:24,600 --> 00:23:26,320 {\an2}Hello. Hello. How are you? 530 00:23:26,360 --> 00:23:28,320 {\an2}I'm good. I'm just going to squeeze my gelatine. 531 00:23:28,360 --> 00:23:30,960 {\an2}Do you like gelatine? No, this is a pig's trotter. 532 00:23:31,000 --> 00:23:32,760 {\an2}Oh, is that what it is? Basically. 533 00:23:32,800 --> 00:23:34,880 {\an2}We should all be just vegan at this point, shouldn't we? 534 00:23:34,920 --> 00:23:37,320 {\an2}Yeah, are you a vegan? No. 535 00:23:37,360 --> 00:23:38,680 {\an2}Well, there you are. 536 00:23:38,720 --> 00:23:41,880 {\an2}So now pour into the lined tray to set. 537 00:23:41,920 --> 00:23:44,120 {\an2}That's got to go in the fridge surely. 538 00:23:44,160 --> 00:23:45,360 {\an2}I'm getting them out. 539 00:23:45,400 --> 00:23:46,640 {\an2}Happy with the biscuit. 540 00:23:46,680 --> 00:23:48,240 {\an2}Then give it a good old blitz. 541 00:23:49,280 --> 00:23:52,320 {\an2}So I'm just going to get the biscuit base into the mould. 542 00:23:52,360 --> 00:23:54,200 {\an2}Equal amounts. 543 00:23:54,240 --> 00:23:56,040 {\an2}The right amount in each one 544 00:23:56,080 --> 00:23:59,360 {\an2}didn't end up the way I thought it would. That's OK. 545 00:23:59,400 --> 00:24:01,920 {\an2}Patted it down, so it's gone nice and set. Right. 546 00:24:01,960 --> 00:24:04,840 {\an2}Next on the agenda, caramelising some white chocolate. 547 00:24:04,880 --> 00:24:08,760 {\an2}Caramelised white chocolate. I don't know what it is. 548 00:24:08,800 --> 00:24:11,200 {\an2}I've done a caramelised white chocolate before. Can't remember 549 00:24:11,240 --> 00:24:13,240 {\an2}when I did it and what it was for, but I have done one. 550 00:24:13,280 --> 00:24:14,880 {\an2}Caramelising white chocolate will 551 00:24:14,920 --> 00:24:17,280 {\an2}test the bakers' knowledge and nerve. 552 00:24:17,320 --> 00:24:18,680 {\an2}Heat the chocolate in bursts in 553 00:24:18,720 --> 00:24:21,120 {\an2}the microwave, stirring between each burst. 554 00:24:21,160 --> 00:24:22,400 {\an2}What's a burst? 555 00:24:22,440 --> 00:24:23,840 {\an2}Kind of like ten seconds. 556 00:24:23,880 --> 00:24:25,360 {\an2}Not long enough in the microwave 557 00:24:25,400 --> 00:24:27,400 {\an2}and it could be grainy and unpleasant. 558 00:24:27,440 --> 00:24:29,880 {\an2}I'm literally just going to do, like, 30 seconds bursts. 559 00:24:29,920 --> 00:24:32,600 {\an2}But white chocolate's high sugar content means even 560 00:24:32,640 --> 00:24:35,520 {\an2}a few seconds too long could mean disaster. 561 00:24:35,560 --> 00:24:38,080 {\an2}But I'm not going to do any more than 20 second bursts, just cos you 562 00:24:38,120 --> 00:24:39,760 {\an2}never know, it might start burning. 563 00:24:39,800 --> 00:24:42,720 {\an2}My burst is 1 minute 30 seconds on a medium. 564 00:24:44,640 --> 00:24:46,000 {\an2}Nothing's happening. 565 00:24:46,040 --> 00:24:49,640 {\an2}Oh! Prue did say perseverance and patience. 566 00:24:49,680 --> 00:24:51,920 {\an2}It should go a browny colour. 567 00:24:51,960 --> 00:24:54,960 {\an2}Nothing happens. Still looks white. 568 00:24:55,000 --> 00:24:56,840 {\an2}It's starting to change texture. 569 00:24:59,360 --> 00:25:01,480 {\an2}I've burnt it. I've burnt my chocolate. 570 00:25:03,320 --> 00:25:04,880 {\an2}Right, I'm starting again. 571 00:25:04,920 --> 00:25:06,480 {\an2}Has anyone actually managed it yet? 572 00:25:06,520 --> 00:25:07,840 {\an2}Yeah, that's me, that is. 573 00:25:07,880 --> 00:25:09,840 {\an2}I just don't want to push it any further. 574 00:25:09,880 --> 00:25:11,160 {\an2}Yes. I think we're about there, 575 00:25:11,200 --> 00:25:12,760 {\an2}so I think I'm going to leave it at that. 576 00:25:12,800 --> 00:25:16,040 {\an2}Looks good. I don't know if it is the right consistency. 577 00:25:16,080 --> 00:25:18,040 {\an2}I'm going to leave it now. 578 00:25:18,080 --> 00:25:19,440 {\an1}MICROWAVE BEEPS 579 00:25:19,480 --> 00:25:21,960 {\an2}Oh, no. No! 580 00:25:23,320 --> 00:25:26,600 {\an2}It's burnt, I hate white chocolate. It's the bane of my existence. 581 00:25:26,640 --> 00:25:28,560 {\an2}I feel like I'm going to set up a charity 582 00:25:28,600 --> 00:25:31,280 {\an2}for everybody who's ever worked with caramelised white chocolate. 583 00:25:31,320 --> 00:25:34,360 {\an2}Right, it's fine, we're not going to stress too much about it. 584 00:25:35,600 --> 00:25:38,960 {\an2}Bakers, you are halfway through! 585 00:25:39,000 --> 00:25:41,640 {\an2}Right, so now I'm going to beat the cream cheese, add the egg, 586 00:25:41,680 --> 00:25:43,920 {\an2}mix in my caramelised chocolate, cornflour and cream. 587 00:25:43,960 --> 00:25:46,200 {\an2}While most of the bakers move onto their filling... 588 00:25:46,240 --> 00:25:48,400 {\an2}I'm not sure at all what consistency I'm looking for. 589 00:25:48,440 --> 00:25:50,920 {\an2}..Rowan... I beg of you, please work. 590 00:25:50,960 --> 00:25:52,720 {\an2}..Tasha... I need to get a wriggle on. 591 00:25:52,760 --> 00:25:54,080 {\an2}..and Dana are still struggling 592 00:25:54,120 --> 00:25:55,880 {\an2}to caramelise their white chocolate. 593 00:25:55,920 --> 00:25:57,800 {\an2}I think there'll come a point where I just give up 594 00:25:57,840 --> 00:25:59,400 {\an2}and just use white chocolate. 595 00:26:00,640 --> 00:26:02,680 {\an2}So pour my filling over the biscuits and bake. 596 00:26:02,720 --> 00:26:03,800 {\an2}They're going in. 597 00:26:03,840 --> 00:26:07,840 {\an2}Now, obviously there's no bake time. I'm going to start with 30 minutes. 598 00:26:07,880 --> 00:26:09,320 {\an2}15, and then check. 599 00:26:09,360 --> 00:26:13,720 {\an2}20. Between 15 and 25 minutes. 600 00:26:13,760 --> 00:26:15,120 {\an2}So it's a fairly big window. 601 00:26:16,680 --> 00:26:18,200 {\an2}It's just getting hotter. 602 00:26:18,240 --> 00:26:20,840 {\an2}You OK? Uh, not great. 603 00:26:20,880 --> 00:26:22,000 {\an2}I'm very hot. 604 00:26:22,040 --> 00:26:25,400 {\an2}I'm sweating! I'll fan you down if you want? 605 00:26:25,440 --> 00:26:26,640 {\an2}It's working wonders, that. 606 00:26:26,680 --> 00:26:28,720 {\an2}How long we got left of the challenge? 45 minutes. 607 00:26:28,760 --> 00:26:31,120 {\an2}Do you reckon you've got it in you to do another 45 minutes of that? 608 00:26:31,160 --> 00:26:32,640 {\an2}Yeah, of course I could. 609 00:26:36,040 --> 00:26:37,520 {\an2}My chocolate's caramelised 610 00:26:37,560 --> 00:26:39,680 {\an2}after chuffing half an hour of sodding about 611 00:26:39,720 --> 00:26:41,080 {\an2}with white chuffing chocolate. 612 00:26:41,120 --> 00:26:44,000 {\an2}My chocolate's not great, but I'll make them anyway. 613 00:26:44,040 --> 00:26:46,520 {\an2}My chocolate's been caramelised, so I'm happy. 614 00:26:46,560 --> 00:26:49,400 {\an2}I've literally just put it in the oven. It's mental. 615 00:26:49,440 --> 00:26:51,200 {\an2}God, it will be fine. 616 00:26:51,240 --> 00:26:52,520 {\an2}Sod them. 617 00:26:52,560 --> 00:26:55,840 {\an2}OK, bakers, you've got 30 minutes left. 618 00:26:55,880 --> 00:26:57,280 {\an2}My God. 619 00:26:57,320 --> 00:26:59,040 {\an2}Right, let's have a nosy. 620 00:26:59,080 --> 00:27:00,760 {\an2}I'm going to give them five more minutes. 621 00:27:00,800 --> 00:27:03,200 {\an2}They're out, I've no idea if they're cooked or not. 622 00:27:03,240 --> 00:27:05,080 {\an2}I'm worried about, like, the chilling time. 623 00:27:05,120 --> 00:27:07,080 {\an2}Get the jelly on, so my jelly doesn't melt. 624 00:27:07,120 --> 00:27:09,160 {\an2}And then the cream on, so my cream doesn't melt. 625 00:27:09,200 --> 00:27:11,240 {\an2}I would say they're coming out. 626 00:27:11,280 --> 00:27:14,240 {\an2}They've sunk. Could be good, could be bad. 627 00:27:14,280 --> 00:27:16,160 {\an2}I'm just going to wang them in the freezer. 628 00:27:16,200 --> 00:27:18,520 {\an2}A couple of kids have opted to wear jumpers today on 629 00:27:18,560 --> 00:27:19,880 {\an2}the hottest day of the year. 630 00:27:19,920 --> 00:27:24,040 {\an2}I'm sweating at the moment. Literally. It's very hot. So am I! 631 00:27:24,080 --> 00:27:27,120 {\an2}I match my shirt. My rouge, don't I? 632 00:27:27,160 --> 00:27:28,400 {\an2}It's hot. 633 00:27:28,440 --> 00:27:30,120 {\an2}I'm really dizzy. 634 00:27:30,160 --> 00:27:31,640 {\an2}Is Tash all right? 635 00:27:31,680 --> 00:27:34,160 {\an2}It's so hot, I think I need some air. 636 00:27:34,200 --> 00:27:36,320 {\an2}You can take as much time as you need, all right? OK. 637 00:27:36,360 --> 00:27:37,960 {\an2}Nice and slowly, get up for me. 638 00:27:38,000 --> 00:27:41,840 {\an2}Unfortunately the heat is taking its toll on Tasha. 639 00:27:41,880 --> 00:27:44,640 {\an2}Make sure you take nice and slow breathing, OK? 640 00:27:44,680 --> 00:27:47,320 {\an2}And she's been advised to take a break from the tent. 641 00:27:47,360 --> 00:27:48,880 {\an2}Is she all right? 642 00:27:48,920 --> 00:27:51,080 {\an2}Just give yourself a couple of minutes, OK? 643 00:27:53,720 --> 00:27:55,840 {\an2}There's still a bit of a wobble in the middle. 644 00:27:55,880 --> 00:27:58,120 {\an2}So I'm going to give it another five minutes. 645 00:27:58,160 --> 00:27:59,600 {\an2}Two more minutes. 646 00:27:59,640 --> 00:28:01,320 {\an2}Oh, I don't know. 647 00:28:01,360 --> 00:28:04,760 {\an2}Bakers, you have 15 minutes left. 648 00:28:04,800 --> 00:28:06,520 {\an2}Right, I'm getting these things out. 649 00:28:06,560 --> 00:28:08,280 {\an2}They've got the jiggle which I wanted. 650 00:28:08,320 --> 00:28:10,560 {\an2}They just need to set fully, but we haven't got long. 651 00:28:10,600 --> 00:28:12,520 {\an2}Getting them out could be a bit tricky. 652 00:28:13,720 --> 00:28:15,960 {\an2}Oh, what do I do? 653 00:28:17,080 --> 00:28:18,400 {\an2}I think they're all right. 654 00:28:18,440 --> 00:28:20,480 {\an2}Got a slight bit of a wobble on them, 655 00:28:20,520 --> 00:28:23,800 {\an2}so I think we're potentially looking OK with that. 656 00:28:23,840 --> 00:28:26,760 {\an2}Hi, darling, how are you? I'm gutted. 657 00:28:26,800 --> 00:28:29,680 {\an2}Tasha hasn't recovered enough to finish the challenge. 658 00:28:29,720 --> 00:28:31,280 {\an2}I had a massive migraine last night. 659 00:28:31,320 --> 00:28:34,000 {\an2}I thought I would feel better this morning, but... 660 00:28:34,040 --> 00:28:36,280 {\an2}I can see you're not well. Go home, sweetheart. 661 00:28:36,320 --> 00:28:38,400 {\an2}Go and rest. Come on, I'll walk you back. 662 00:28:39,720 --> 00:28:41,320 {\an2}Oh. Come on. 663 00:28:43,880 --> 00:28:47,680 {\an2}Right, so now place set jelly on top of each of the cheesecakes. 664 00:28:47,720 --> 00:28:50,240 {\an2}Still it is hot, I am really worried. 665 00:28:50,280 --> 00:28:52,000 {\an2}Oh, my gosh. It's just so stressful. 666 00:28:52,040 --> 00:28:54,720 {\an2}While they're still in the freezer, I was putting these on top. 667 00:28:54,760 --> 00:28:56,600 {\an2}It just needs maximum time in the freezer. 668 00:28:56,640 --> 00:28:59,960 {\an2}Oh, how am I going to do this? It will melt. 669 00:29:00,000 --> 00:29:01,840 {\an2}Right, pipe a wavy line of Chantilly cream down 670 00:29:01,880 --> 00:29:03,840 {\an2}the middle of each of the cheesecakes. 671 00:29:03,880 --> 00:29:06,880 {\an2}Bakers you've got one minute left, one minute. 672 00:29:06,920 --> 00:29:08,640 {\an2}Yeah, I'm really happy. 673 00:29:08,680 --> 00:29:10,480 {\an2}Ah, it's melting. 674 00:29:10,520 --> 00:29:11,840 {\an2}They're so hot. 675 00:29:11,880 --> 00:29:13,880 {\an2}Don't know what I'm doing. 676 00:29:13,920 --> 00:29:15,640 {\an2}NOEL: Bakers... 677 00:29:15,680 --> 00:29:17,480 {\an2}Melting, melting, melting. 678 00:29:17,520 --> 00:29:18,800 {\an2}..your time... 679 00:29:18,840 --> 00:29:20,600 {\an2}Oh, my God. 680 00:29:20,640 --> 00:29:21,640 {\an2}..is... 681 00:29:25,640 --> 00:29:27,080 {\an2}..up. 682 00:29:27,120 --> 00:29:28,440 {\an1}SIGHS 683 00:29:28,480 --> 00:29:31,880 {\an2}Please bring your cheesecakes down to the gingham table 684 00:29:31,920 --> 00:29:34,560 {\an2}and place them behind your photographs. 685 00:29:39,400 --> 00:29:43,560 {\an2}Prue and Paul are expecting six identical elegantly decorated 686 00:29:43,600 --> 00:29:47,640 {\an2}cheesecakes with a silky, caramelised white chocolate filling. 687 00:29:48,720 --> 00:29:51,480 {\an2}PAUL: OK shall we start over here then? 688 00:29:51,520 --> 00:29:53,600 {\an2}These look relatively neat. 689 00:29:53,640 --> 00:29:55,640 {\an2}PRUE: And they all look identical. 690 00:29:55,680 --> 00:29:57,120 {\an2}Little bit dark, I think. 691 00:29:57,160 --> 00:29:59,240 {\an2}Yeah, little overbaked. 692 00:30:00,680 --> 00:30:02,560 {\an2}The cheesecake filling, it is delicious 693 00:30:02,600 --> 00:30:04,960 {\an2}but it is a little bit too caramelised. 694 00:30:05,000 --> 00:30:07,040 {\an2}From the sublime... PRUE CHUCKLES 695 00:30:07,080 --> 00:30:09,040 {\an2}Well, this one is not very good-looking. 696 00:30:09,080 --> 00:30:11,200 {\an2}Everything's been piled on top while they're still hot 697 00:30:11,240 --> 00:30:13,480 {\an2}and everything's just pouring off. 698 00:30:13,520 --> 00:30:15,040 {\an2}The biscuit base is very good. 699 00:30:15,080 --> 00:30:17,160 {\an2}It's a bit grainy, the actual filling as well. 700 00:30:17,200 --> 00:30:18,520 {\an2}The custard filling. 701 00:30:18,560 --> 00:30:21,560 {\an2}But they all look right size, if I'm looking for a positive. 702 00:30:21,600 --> 00:30:23,040 {\an2}Now these look quite nice, 703 00:30:23,080 --> 00:30:25,560 {\an2}although there's a big dip in the middle. 704 00:30:25,600 --> 00:30:28,120 {\an2}This is down to bringing them out just a little bit too early. 705 00:30:28,160 --> 00:30:29,400 {\an2}But the jelly looks good, 706 00:30:29,440 --> 00:30:31,960 {\an2}the decoration, the pipework looks nice as well. 707 00:30:32,000 --> 00:30:33,920 {\an2}Hmm. The flavour is good. 708 00:30:33,960 --> 00:30:36,040 {\an2}The caramelisation is correct. Yeah, it is. 709 00:30:36,080 --> 00:30:37,720 {\an2}Again rushed. It's overbaked. 710 00:30:37,760 --> 00:30:39,720 {\an2}You can see how dark the white chocolate has gone. 711 00:30:39,760 --> 00:30:41,760 {\an2}Look at the colour on that. Yeah, it's a bit too far. 712 00:30:41,800 --> 00:30:43,160 {\an2}Again, they were rushed for time. 713 00:30:43,200 --> 00:30:45,360 {\an2}It's a shame that they've overbaked it. 714 00:30:45,400 --> 00:30:46,880 {\an2}These are very neat. 715 00:30:46,920 --> 00:30:48,880 {\an2}These are very neat. DESSERT SNAPS 716 00:30:48,920 --> 00:30:51,360 {\an2}Nice snap. Decent colour. 717 00:30:51,400 --> 00:30:54,040 {\an2}All the layers are very even and neat. 718 00:30:54,080 --> 00:30:55,200 {\an2}Hmm... 719 00:30:56,560 --> 00:30:58,080 {\an2}Hmm, smooth filling. 720 00:30:58,120 --> 00:30:59,240 {\an2}I think that's delicious. 721 00:30:59,280 --> 00:31:01,280 {\an2}Yeah, it's very good. OK, moving on. 722 00:31:01,320 --> 00:31:02,720 {\an2}Again it's overbaked. 723 00:31:02,760 --> 00:31:05,800 {\an2}And the jelly doesn't look as if it's smooth. 724 00:31:05,840 --> 00:31:08,680 {\an2}It's a bit rough, that. Let's have a look inside this. 725 00:31:08,720 --> 00:31:10,560 {\an2}It is overbaked, that white chocolate, 726 00:31:10,600 --> 00:31:12,680 {\an2}it's a little bit grainy on the mouth. Hmm. 727 00:31:12,720 --> 00:31:14,520 {\an2}It's not as smooth as it could be. 728 00:31:14,560 --> 00:31:16,080 {\an2}This looks as if it got dropped. 729 00:31:16,120 --> 00:31:18,120 {\an2}And again, there's been a problem with the heat 730 00:31:18,160 --> 00:31:20,560 {\an2}and everything thrown on at the last minute. 731 00:31:20,600 --> 00:31:23,600 {\an2}The actual colour's not bad. It's good, the filling's good. 732 00:31:23,640 --> 00:31:26,040 {\an2}The base is good. It's nice and smooth inside. 733 00:31:26,080 --> 00:31:28,680 {\an2}It's a pity cos if this bake had had more time, 734 00:31:28,720 --> 00:31:30,800 {\an2}I think it would've been a really good one. 735 00:31:30,840 --> 00:31:33,400 {\an2}The oaty base is not very even. 736 00:31:33,440 --> 00:31:35,600 {\an2}This side is very thick and that side's very thin. 737 00:31:35,640 --> 00:31:37,760 {\an2}It is. 738 00:31:37,800 --> 00:31:39,960 {\an2}Actually, I think the filling's all right. 739 00:31:40,000 --> 00:31:42,960 {\an2}Yeah, I must say that blackcurrant is delicious, isn't it? Hmm. 740 00:31:43,000 --> 00:31:46,040 {\an2}NOEL: Paul and Prue will now rank the cheesecakes from least 741 00:31:46,080 --> 00:31:47,560 {\an2}to most successful. 742 00:31:47,600 --> 00:31:51,320 {\an2}OK, in eighth spot we have this one. Saku. 743 00:31:51,360 --> 00:31:54,520 {\an2}They look terrible and overbaked. I think you ran out of time. 744 00:31:54,560 --> 00:31:57,160 {\an2}In seventh place we have this one. 745 00:31:57,200 --> 00:31:59,600 {\an2}Cristy, it's a bit of a mess. 746 00:31:59,640 --> 00:32:00,800 {\an2}But tasted good. 747 00:32:00,840 --> 00:32:01,960 {\an2}Thank you. 748 00:32:02,000 --> 00:32:04,040 {\an2}In sixth we have this one. 749 00:32:04,080 --> 00:32:07,000 {\an2}Josh, just far too dark in the caramel and the bake. 750 00:32:07,040 --> 00:32:09,000 {\an2}ALISON: Dana is in fifth place, 751 00:32:09,040 --> 00:32:11,080 {\an2}Nicky's fourth and Rowan comes third. 752 00:32:11,120 --> 00:32:12,200 {\an2}Wow. 753 00:32:12,240 --> 00:32:14,520 {\an2}In second spot we have this one, whose is this? 754 00:32:17,000 --> 00:32:20,160 {\an2}Matty, these aren't too bad. Bit of a dip in the middle. 755 00:32:20,200 --> 00:32:23,000 {\an2}Which means Dan. 756 00:32:23,040 --> 00:32:25,800 {\an2}Well, Dan, that is amazing. 757 00:32:27,480 --> 00:32:28,640 {\an2}Well done. 758 00:32:28,680 --> 00:32:32,680 {\an2}It's the only one which is perfect, well done. Thank you. 759 00:32:32,720 --> 00:32:35,000 {\an2}Sun's shining, first in my technical, 760 00:32:35,040 --> 00:32:36,840 {\an2}yeah it's a good end to the day. 761 00:32:36,880 --> 00:32:39,120 {\an2}Best I've done so far and I do love cheesecake. 762 00:32:39,160 --> 00:32:42,880 {\an2}I tasted everyone's about two times over. I feel a bit sick now. 763 00:32:42,920 --> 00:32:47,320 {\an2}That was awful. Absolutely excruciating. 764 00:32:47,360 --> 00:32:49,320 {\an1}SHE LAUGHS 765 00:32:51,200 --> 00:32:54,280 {\an2}SAKU: Why am I laughing? I should cry. 766 00:32:54,320 --> 00:32:57,200 {\an2}Still there. It's a little hope for tomorrow. 767 00:32:57,240 --> 00:32:59,520 {\an2}It's a new day, new bake. 768 00:32:59,560 --> 00:33:03,400 {\an2}Still old me, we'll see. 769 00:33:03,440 --> 00:33:06,000 {\an1}SHE CHUCKLES 770 00:33:09,440 --> 00:33:12,080 {\an2}ALISON: Are you happy with how everything's going? 771 00:33:12,120 --> 00:33:13,600 {\an2}Overall, with chocolate week, 772 00:33:13,640 --> 00:33:15,840 {\an2}I've been a little bit underwhelmed. 773 00:33:15,880 --> 00:33:17,480 {\an2}It was difficult yesterday. 774 00:33:17,520 --> 00:33:19,880 {\an2}Tasha was so upset that she wasn't very well. 775 00:33:19,920 --> 00:33:22,840 {\an2}Tasha unfortunately had to go. She will be with us next week. 776 00:33:22,880 --> 00:33:25,120 {\an2}Could someone leave because someone's dropped out? 777 00:33:25,160 --> 00:33:27,040 {\an2}Yeah, someone still can leave. 778 00:33:27,080 --> 00:33:29,280 {\an2}Who needs to be worried today? 779 00:33:29,320 --> 00:33:30,520 {\an2}I think two people, 780 00:33:30,560 --> 00:33:34,160 {\an2}Cristy and I think Saku are in a lot of trouble. 781 00:33:34,200 --> 00:33:37,120 {\an2}Depending on the show stopper, I think someone may be going today. 782 00:33:37,160 --> 00:33:38,520 {\an2}Wow. 783 00:33:43,680 --> 00:33:45,480 {\an2}Good to see you, bakers, 784 00:33:45,520 --> 00:33:49,000 {\an2}welcome back it's time for your show stopper challenge. 785 00:33:49,040 --> 00:33:51,360 {\an2}Today the judges would love you 786 00:33:51,400 --> 00:33:55,680 {\an2}to make a spectacular edible chocolate box. 787 00:33:55,720 --> 00:33:58,120 {\an2}Now I don't know about you but when I get a box of chocolates, 788 00:33:58,160 --> 00:34:00,880 {\an2}I throw the chocolates in the bin and eat the box. 789 00:34:00,920 --> 00:34:03,280 {\an2}Now your edible chocolate box, 790 00:34:03,320 --> 00:34:06,120 {\an2}alongside some filled moulded chocolates, 791 00:34:06,160 --> 00:34:10,120 {\an2}should contain an exquisite perfectly baked chocolate cake. 792 00:34:10,160 --> 00:34:14,240 {\an2}You have four chocolaty hours. On your marks... Get set... 793 00:34:14,280 --> 00:34:15,680 {\an2}Bake. 794 00:34:18,640 --> 00:34:21,480 {\an2}There's a lot to do in four hours. 795 00:34:21,520 --> 00:34:25,200 {\an2}I just want to get started and do it. 796 00:34:25,240 --> 00:34:28,560 {\an2}The show stopper this week is a chocolate box cake. 797 00:34:28,600 --> 00:34:32,600 {\an2}What we're after is to try to find out how skilful 798 00:34:32,640 --> 00:34:34,200 {\an2}the bakers are with chocolate. 799 00:34:34,240 --> 00:34:35,800 {\an2}My biggest fear is the box. 800 00:34:35,840 --> 00:34:38,640 {\an2}If you don't get the temper right you're making everything else harder. 801 00:34:38,680 --> 00:34:41,480 {\an2}The tempering of the chocolate is all about rising the temperature, 802 00:34:41,520 --> 00:34:43,760 {\an2}cooling it down sufficiently, before they start putting 803 00:34:43,800 --> 00:34:46,600 {\an2}all the components together or the whole thing will collapse. 804 00:34:46,640 --> 00:34:49,760 {\an2}PRUE: The chocolate box is more about precision. 805 00:34:49,800 --> 00:34:53,080 {\an2}The cake, on the other hand, is about flavour. 806 00:34:53,120 --> 00:34:56,360 {\an2}But the wonderful thing about chocolate is it goes with so many things. 807 00:34:56,400 --> 00:34:59,600 {\an2}PAUL: They could do whatever they want. This is their chance to shine. 808 00:34:59,640 --> 00:35:01,720 {\an2}And there are a few bakers in a little bit of trouble at 809 00:35:01,760 --> 00:35:06,080 {\an2}the moment and they need to create a little bit of chocolate magic. 810 00:35:06,120 --> 00:35:07,880 {\an2}Hi, Josh. Hello. 811 00:35:07,920 --> 00:35:11,640 {\an2}So, Josh, we need to know all about your chocolate box. 812 00:35:11,680 --> 00:35:14,680 {\an2}My chocolate box. Yes, so I shall be doing a chemistry chocolate box. 813 00:35:14,720 --> 00:35:16,240 {\an2}What you doing, the periodic table? 814 00:35:16,280 --> 00:35:18,440 {\an2}So there's going to be a periodic table around the edge and... 815 00:35:18,480 --> 00:35:21,400 {\an2}You are doing a periodic table. I'm doing different elements around the edge. 816 00:35:21,440 --> 00:35:24,920 {\an2}The box is going to have chemistry shaped cut outs all the way round it. 817 00:35:24,960 --> 00:35:27,480 {\an8}NOEL: Josh's formula for chocolate box success includes 818 00:35:27,520 --> 00:35:30,240 {\an8}a chocolate sponge cake layered with caramel buttercream 819 00:35:30,280 --> 00:35:33,480 {\an8}and roasted hazelnuts, topped with salted caramel and vanilla 820 00:35:33,520 --> 00:35:35,000 {\an8}and white chocolate truffles. 821 00:35:35,040 --> 00:35:37,960 {\an2}And he's hoping his hand-piped decorations will spark 822 00:35:38,000 --> 00:35:39,280 {\an2}a positive reaction. 823 00:35:39,320 --> 00:35:41,800 {\an2}I'm going to use the chemical elements to write different words 824 00:35:41,840 --> 00:35:44,560 {\an2}So I'll do, like, phenethylamine, which is like a neurotransmitter. 825 00:35:44,600 --> 00:35:46,640 {\an2}So we're going to have vanilla in as well for your... 826 00:35:46,680 --> 00:35:48,120 {\an2}so you've got in vanilla, 827 00:35:48,160 --> 00:35:50,320 {\an2}butyric acid, which is what you've got in milk chocolate. 828 00:35:50,360 --> 00:35:52,240 {\an2}I'm going to have a oleic acid as well hopefully... 829 00:35:52,280 --> 00:35:54,120 {\an2}Josh, Josh, stop, stop, stop. Sorry, sorry. 830 00:35:54,160 --> 00:35:56,560 {\an2}Enough now, enough now. You lost me at the last roundabout. 831 00:35:56,600 --> 00:35:57,840 {\an1}LAUGHTER 832 00:35:57,880 --> 00:35:59,600 {\an2}Oh, still tempering. 833 00:35:59,640 --> 00:36:03,320 {\an2}ALISON: Whether the bakers are using dark or trickier white chocolate... 834 00:36:03,360 --> 00:36:05,560 {\an2}Wanted the white cos I wanted to introduce colour. 835 00:36:05,600 --> 00:36:08,000 {\an2}You can't really do that with the darker chocolates. 836 00:36:08,040 --> 00:36:11,120 {\an2}NOEL: It needs to be well tempered in order to build their boxes. 837 00:36:11,160 --> 00:36:13,600 {\an2}The chocolate's got to be tempered perfectly. 838 00:36:13,640 --> 00:36:16,000 {\an2}If it isn't it'll just bend, it'll crack, it'll snap. 839 00:36:16,040 --> 00:36:18,560 {\an2}ALISON: But with Rowan using both dark and white... 840 00:36:18,600 --> 00:36:21,160 {\an2}We don't have perfectly tempered chocolate, I don't think, 841 00:36:21,200 --> 00:36:22,560 {\an2}but I'm just going with it. 842 00:36:22,600 --> 00:36:24,120 {\an2}NOEL: Speed is of the essence. 843 00:36:24,160 --> 00:36:27,000 {\an2}So I'm doing a paint box for my grandad. 844 00:36:27,040 --> 00:36:28,440 {\an2}He's an artist. 845 00:36:28,480 --> 00:36:30,520 {\an2}So I'm just creating the woodgrain now 846 00:36:30,560 --> 00:36:34,480 {\an2}and then go over it again with white chocolate and fill in the gaps. 847 00:36:34,520 --> 00:36:38,280 {\an2}Inside Rowan's nostalgic paint box will be a dark chocolate sponge 848 00:36:38,320 --> 00:36:40,360 {\an2}filled with multiple chocolate orange layers, 849 00:36:40,400 --> 00:36:44,400 {\an2}including a Swiss meringue buttercream, mousse and orange curd. 850 00:36:44,440 --> 00:36:46,280 {\an2}Raspberry and orange fondant chocolates 851 00:36:46,320 --> 00:36:48,400 {\an2}will represent his grandad's oil colours. 852 00:36:48,440 --> 00:36:51,280 {\an2}When you practised, have you managed to do it well in the time? 853 00:36:51,320 --> 00:36:54,200 {\an2}It's funny you say that, Paul. I've not quite practised this. 854 00:36:54,240 --> 00:36:56,240 {\an2}He's been doing his dissertation remember as well. 855 00:36:56,280 --> 00:36:58,760 {\an2}I have. I've just finished university this week. 856 00:36:58,800 --> 00:37:00,800 {\an2}Oh, my goodness. Congratulations. So thank you. Wow. 857 00:37:00,840 --> 00:37:03,120 {\an2}It's kind of get it done as fast as possible 858 00:37:03,160 --> 00:37:04,960 {\an2}and cover up the cracks afterwards. 859 00:37:05,000 --> 00:37:07,920 {\an2}I just want to make sure that my panel is as thin as possible. 860 00:37:07,960 --> 00:37:09,840 {\an2}I want a nice thin delicate box, really. 861 00:37:09,880 --> 00:37:13,920 {\an2}NOEL: While one half of the bakers are building their boxes out of chocolate panels... 862 00:37:13,960 --> 00:37:16,480 {\an2}ROWAN: It's meant to be rustic. It's meant to do this. 863 00:37:16,520 --> 00:37:21,520 {\an2}NOEL: ..Cristy, Dana, Saku and Dan are using moulds to shape theirs. 864 00:37:21,560 --> 00:37:23,480 {\an2}Putting the chocolate into my moulds 865 00:37:23,520 --> 00:37:26,160 {\an2}is the most crucial part of the whole thing. 866 00:37:26,200 --> 00:37:31,120 {\an2}I am doing today an edible treasure chest filled with 867 00:37:31,160 --> 00:37:33,440 {\an2}the flavours of the Caribbean. 868 00:37:33,480 --> 00:37:36,720 {\an8}NOEL: Dan's pirate booty will see his moulded chocolate chest 869 00:37:36,760 --> 00:37:39,200 {\an8}filled with layers of white chocolate mousse, 870 00:37:39,240 --> 00:37:41,760 {\an2}tropical fruit jellies, coconut dacquoise 871 00:37:41,800 --> 00:37:44,000 {\an2}and a white chocolate genoise sponge. 872 00:37:44,040 --> 00:37:46,080 {\an2}His chocolates will be filled with caramel 873 00:37:46,120 --> 00:37:48,680 {\an2}and rum-soaked raisins and shaped like sea shells. 874 00:37:48,720 --> 00:37:51,080 {\an2}I love making this because it's like dedicated 875 00:37:51,120 --> 00:37:53,000 {\an2}to my kids and stuff on the beach and... 876 00:37:53,040 --> 00:37:54,640 {\an2}My kids are on the beach today. 877 00:37:54,680 --> 00:37:57,200 {\an2}Mine are as well, yeah. Are they? What are we doing in a tent? 878 00:37:57,240 --> 00:37:59,040 {\an2}Why are we here? 879 00:37:59,080 --> 00:38:02,440 {\an2}ALISON: Dan's not the only baker celebrating their inner child. 880 00:38:02,480 --> 00:38:05,840 {\an2}So I am doing a princess carriage. 881 00:38:05,880 --> 00:38:08,960 {\an2}Living my childhood dream of wanting to be a princess, 882 00:38:09,000 --> 00:38:10,760 {\an2}which never came to life. Aw! 883 00:38:10,800 --> 00:38:13,000 {\an2}Listen, it's still early days. It's still early days. 884 00:38:13,040 --> 00:38:14,560 {\an2}It's still early days. You never know. 885 00:38:14,600 --> 00:38:17,240 {\an2}Dana's bringing her childhood princess dreams to life 886 00:38:17,280 --> 00:38:19,280 {\an2}with a delicate white chocolate carriage 887 00:38:19,320 --> 00:38:21,320 {\an2}filled with layers of chocolate sponge, 888 00:38:21,360 --> 00:38:24,600 {\an2}salted peanut caramel and peanut butter and cream cheese mousse. 889 00:38:24,640 --> 00:38:27,240 {\an2}Her fantasy will be complete with a cookie dough 890 00:38:27,280 --> 00:38:30,720 {\an2}and Irish cream liqueur chocolates alongside carefully moulded 891 00:38:30,760 --> 00:38:32,360 {\an2}chocolate decorations. 892 00:38:32,400 --> 00:38:34,040 {\an2}So I made these. 893 00:38:34,080 --> 00:38:36,560 {\an2}But the only trouble is trying to get the leg out of the mould. 894 00:38:36,600 --> 00:38:39,480 {\an2}So far I've been unsuccessful. So we'll see. Handy. Oh, my goodness. 895 00:38:39,520 --> 00:38:41,440 {\an2}Do you know what? It's because it's almost midnight, 896 00:38:41,480 --> 00:38:43,920 {\an2}they're turning back into mice. So that's the whole. Ah. 897 00:38:43,960 --> 00:38:46,080 {\an2}That's the whole situation. Are you Cinderella? 898 00:38:46,120 --> 00:38:47,360 {\an2}I'm Cinderella today, I am. 899 00:38:47,400 --> 00:38:50,720 {\an2}NOEL: While Dana's hoping her horses don't turn back into mice... 900 00:38:50,760 --> 00:38:53,720 {\an2}I need it out the way so I can breathe again. 901 00:38:53,760 --> 00:38:56,360 {\an2}..Cristy's trying to avoid a broken heart. 902 00:38:56,400 --> 00:38:58,960 {\an2}I'm doing a heart chocolate box. 903 00:38:59,000 --> 00:39:02,080 {\an2}I'm dedicating it to my husband, my little soulmate. 904 00:39:03,920 --> 00:39:07,160 {\an8}Cristy's romantic white chocolate box will be loaded 905 00:39:07,200 --> 00:39:09,480 {\an8}with layers of hazelnut mascarpone filling 906 00:39:09,520 --> 00:39:11,440 {\an8}and chocolate and hazelnut sponge - 907 00:39:11,480 --> 00:39:13,520 {\an8}her husband Ryan's favourite flavours. 908 00:39:13,560 --> 00:39:16,520 {\an8}Her heart shaped chocolates will contain hazelnut praline 909 00:39:16,560 --> 00:39:17,760 {\an8}and chocolate ganache. 910 00:39:17,800 --> 00:39:20,400 {\an2}You need to have a good one, don't you? I do. No pressure. 911 00:39:20,440 --> 00:39:24,080 {\an2}I think if I had like something to relax me, like a drink. 912 00:39:24,120 --> 00:39:25,880 {\an1}THEY CHUCKLE 913 00:39:25,920 --> 00:39:27,760 {\an2}If I could have a team of... Floatation tank. 914 00:39:27,800 --> 00:39:29,640 {\an2}All right, I can organise that. Don't worry. 915 00:39:29,680 --> 00:39:32,560 {\an2}No, I definitely can't. Yeah. I'll get on it now. All right. 916 00:39:32,600 --> 00:39:35,200 {\an2}NOEL: After her own disappointing first day. 917 00:39:35,240 --> 00:39:37,480 {\an2}This is the cricket bat. 918 00:39:37,520 --> 00:39:40,600 {\an2}..Saku's hoping not to be BOWLED out of the competition. 919 00:39:40,640 --> 00:39:43,720 {\an2}This box is for my daughter. She loves cricket. 920 00:39:43,760 --> 00:39:46,760 {\an8}Saku's cylindrical chocolate box will contain 921 00:39:46,800 --> 00:39:50,160 {\an8}a pistachio sponge filled with chocolate cream cheese icing. 922 00:39:50,200 --> 00:39:51,800 {\an8}She's hoping her ambitious plans 923 00:39:51,840 --> 00:39:53,880 {\an8}to make three different moulded chocolates, 924 00:39:53,920 --> 00:39:57,160 {\an8}flavoured with pistachio, raspberry and coffee, won't leave her STUMPED. 925 00:39:57,200 --> 00:39:59,240 {\an2}What's she good at, batting or bowling? 926 00:39:59,280 --> 00:40:00,600 {\an2}She's a spin bowler. 927 00:40:00,640 --> 00:40:03,360 {\an2}A spin bowler? That's what I used to do when I was at school. 928 00:40:03,400 --> 00:40:04,880 {\an2}Ah. I was a spin bowler. 929 00:40:04,920 --> 00:40:06,880 {\an2}So why don't you do it now? 930 00:40:06,920 --> 00:40:08,840 {\an2}Bit old. Legs are like breadsticks. 931 00:40:08,880 --> 00:40:11,120 {\an1}THEY CHUCKLE 932 00:40:11,160 --> 00:40:12,680 {\an2}Chocolate is tempered. 933 00:40:12,720 --> 00:40:15,360 {\an2}But I'm just moulding it round these. 934 00:40:15,400 --> 00:40:17,120 {\an2}While their box elements set... 935 00:40:17,160 --> 00:40:19,920 {\an2}NOEL: This looks like someone who knows what they're doing. 936 00:40:19,960 --> 00:40:21,920 {\an2}SHE LAUGHS Shock horror. 937 00:40:21,960 --> 00:40:23,680 {\an2}..the bakers can now focus on 938 00:40:23,720 --> 00:40:26,320 {\an2}the chocolate cake that will go inside. 939 00:40:26,360 --> 00:40:29,920 {\an2}We're going for a chocolate genoise sponge. 940 00:40:29,960 --> 00:40:32,000 {\an2}Hopefully it's nice, hopefully it's moist. 941 00:40:32,040 --> 00:40:35,800 {\an8}Genoise sponge will form the base of Matty's cake which will be layered 942 00:40:35,840 --> 00:40:37,880 {\an8}with raspberry coulis, creme mousseline 943 00:40:37,920 --> 00:40:39,880 {\an8}and covered in a chocolate mirror glaze. 944 00:40:39,920 --> 00:40:42,000 {\an8}He's hoping the flavours of his pistachio 945 00:40:42,040 --> 00:40:45,040 {\an8}and lemon chocolates will keep him in favour with the judges. 946 00:40:45,080 --> 00:40:48,360 {\an2}Now I think you are on the rise. You have to keep going up. 947 00:40:48,400 --> 00:40:49,920 {\an2}Yeah, fingers crossed, yeah. 948 00:40:49,960 --> 00:40:52,040 {\an2}On the RISE. Don't leave me hanging. 949 00:40:52,080 --> 00:40:53,360 {\an2}Sorry. 950 00:40:53,400 --> 00:40:55,080 {\an1}THEY LAUGH WHEEZILY 951 00:40:55,120 --> 00:40:57,800 {\an2}To RISE above this chocolate challenge... 952 00:40:57,840 --> 00:41:01,120 {\an2}That's going in for 25 minutes. 953 00:41:01,160 --> 00:41:05,240 {\an2}..as well as producing a box, cake and multiple fillings... 954 00:41:05,280 --> 00:41:08,520 {\an2}I've never made an orange curd, I'm not worried, are you? 955 00:41:08,560 --> 00:41:12,680 {\an2}NOEL: The bakers also have at least one set of moulded chocolates to make. 956 00:41:12,720 --> 00:41:14,480 {\an2}This is the pistachio chocolate. 957 00:41:14,520 --> 00:41:16,360 {\an2}But while some are managing the workload... 958 00:41:16,400 --> 00:41:19,000 {\an2}We've done that, we've done that, we've done that, we've done that. 959 00:41:19,040 --> 00:41:20,600 {\an2}Oh, my days. 960 00:41:20,640 --> 00:41:22,440 {\an2}..Nicky's hit a snag. 961 00:41:22,480 --> 00:41:25,120 {\an2}I am trying to make myself salted caramel 962 00:41:25,160 --> 00:41:29,320 {\an2}and I am trying to bring it back from the brink. It will work. 963 00:41:29,360 --> 00:41:31,720 {\an2}Nicky's tricky caramel will form 964 00:41:31,760 --> 00:41:33,720 {\an2}the centre of one of her moulded chocolates, 965 00:41:33,760 --> 00:41:36,720 {\an2}while the other will be filled with lemongrass and coconut. 966 00:41:36,760 --> 00:41:40,120 {\an8}They'll sit on top of her chai and orange liqueur cake, 967 00:41:40,160 --> 00:41:43,480 {\an8}decked with layers of chocolate ganache and hazelnut meringue. 968 00:41:43,520 --> 00:41:46,280 {\an2}No, it's gone over. It'll be like toffee. 969 00:41:46,320 --> 00:41:50,160 {\an2}I'm going to be mucking about with this for a bit, I think. 970 00:41:50,200 --> 00:41:53,480 {\an2}Bakers, you're halfway through. 971 00:41:53,520 --> 00:41:56,720 {\an2}Oh... Oh, I'm panicking like mad now. 972 00:41:56,760 --> 00:41:58,280 {\an2}Chocolate week is my week. 973 00:41:58,320 --> 00:42:00,200 {\an2}I've had a little bit of Rowan's chocolate, 974 00:42:00,240 --> 00:42:02,000 {\an2}I've had a little bit of Dan's chocolate, 975 00:42:02,040 --> 00:42:03,920 {\an2}I've had a little bit of Cristy's chocolate. 976 00:42:03,960 --> 00:42:07,960 {\an1}All I want now is your chocolate. HE LAUGHS HEARTILY 977 00:42:09,280 --> 00:42:11,280 {\an2}I'll wait for it to melt. 978 00:42:11,320 --> 00:42:13,120 {\an2}Oh, my word. 979 00:42:13,160 --> 00:42:16,600 {\an2}It's not baked in the middle, but I have to start the cake. 980 00:42:16,640 --> 00:42:19,320 {\an2}In practice they was, like, double one of those sponges. 981 00:42:19,360 --> 00:42:21,080 {\an2}Yeah, I'm just going to redo it. 982 00:42:21,120 --> 00:42:24,280 {\an2}NOEL: While Matty and Saku remake their chocolate sponges... 983 00:42:24,320 --> 00:42:25,840 {\an2}I am stressing now. 984 00:42:25,880 --> 00:42:27,360 {\an2}..Rowan... 985 00:42:27,400 --> 00:42:29,080 {\an2}I'm so behind I could scream. 986 00:42:29,120 --> 00:42:30,800 {\an2}..and Nicky... 987 00:42:30,840 --> 00:42:32,800 {\an2}Take three on the caramel. 988 00:42:32,840 --> 00:42:36,040 {\an2}And I haven't even done the lemongrass bit yet. 989 00:42:36,080 --> 00:42:38,520 {\an2}..are having to scale back their plans. 990 00:42:38,560 --> 00:42:41,680 {\an2}I've gone rogue. I'm just doing the one. I'm going to stick to orange. 991 00:42:41,720 --> 00:42:43,000 {\an2}Do you know what? 992 00:42:43,040 --> 00:42:46,920 {\an2}Even if I got just one set of chocolates out, I'd be happy. 993 00:42:46,960 --> 00:42:50,000 {\an2}But no matter how many chocolates the bakers are making... 994 00:42:50,040 --> 00:42:52,680 {\an2}I'm doing a couple in silver, couple in gold. 995 00:42:52,720 --> 00:42:55,400 {\an2}So these go inside the treasure chest. 996 00:42:55,440 --> 00:43:00,800 {\an2}..Paul and Prue are expecting a thin, shiny, tempered chocolate shell. 997 00:43:00,840 --> 00:43:03,840 {\an2}Don't you just love this bit? I love this bit. 998 00:43:03,880 --> 00:43:05,880 {\an2}It is quite fun it's just a messy job. 999 00:43:05,920 --> 00:43:08,000 {\an2}And I'm, I'm not a fan of cleaning so. 1000 00:43:08,040 --> 00:43:10,760 {\an2}DAN: Absolute outrageous amount of mess I'm making today. 1001 00:43:10,800 --> 00:43:12,440 {\an2}NICKY: It's like a bomb's hit it. 1002 00:43:12,480 --> 00:43:13,760 {\an2}This is ridiculous. 1003 00:43:13,800 --> 00:43:16,760 {\an2}Oh, my God, it's really messy here as well, isn't it? I know. 1004 00:43:16,800 --> 00:43:18,920 {\an2}What are you...? Rowan's a mess, you're a mess. 1005 00:43:18,960 --> 00:43:21,400 {\an2}I'm going to have to do some cleaning lessons with you lot. 1006 00:43:21,440 --> 00:43:24,120 {\an2}This is popping candy. Cos obviously every carriage ride, 1007 00:43:24,160 --> 00:43:26,120 {\an2}there would be fireworks somewhere. 1008 00:43:26,160 --> 00:43:29,360 {\an2}So I've got my rum and raisins which have been 1009 00:43:29,400 --> 00:43:31,640 {\an2}macerating at home for a couple of months. 1010 00:43:31,680 --> 00:43:33,280 {\an2}CO is copper. 1011 00:43:33,320 --> 00:43:35,400 {\an2}No, it's cobalt. 1012 00:43:35,440 --> 00:43:38,200 {\an2}You can tell I got a D in chemistry, can't ya? 1013 00:43:38,240 --> 00:43:39,760 {\an2}NOEL: You all right, Saku? 1014 00:43:39,800 --> 00:43:40,800 {\an2}Not really. 1015 00:43:40,840 --> 00:43:43,840 {\an2}I don't think I've ever seen anyone put anything in the oven that fast. 1016 00:43:43,880 --> 00:43:46,000 {\an2}12 minutes, go. 1017 00:43:46,040 --> 00:43:47,560 {\an2}Just breathe. 1018 00:43:47,600 --> 00:43:49,160 {\an2}SHE EXHALES That's it, breathe. 1019 00:43:49,200 --> 00:43:50,880 {\an1}EXHALES 1020 00:43:50,920 --> 00:43:52,720 {\an1}THEY CHUCKLE 1021 00:43:53,760 --> 00:43:56,600 {\an2}Bakers, you have one hour left. 1022 00:43:56,640 --> 00:44:01,000 {\an2}Shiver me timbers and help me, I've got an hour left. 1023 00:44:01,040 --> 00:44:02,440 {\an2}I'm going to start assembling. 1024 00:44:02,480 --> 00:44:05,000 {\an2}NOEL: For the bakers with moulded chocolate boxes... 1025 00:44:05,040 --> 00:44:06,600 {\an2}CRISTY: Let's hope this goes well. 1026 00:44:06,640 --> 00:44:08,480 {\an2}..it's the moment of truth. 1027 00:44:08,520 --> 00:44:10,440 {\an2}SAKU: Oh, I'm really scared now. 1028 00:44:15,640 --> 00:44:17,320 {\an2}It's always come out of 1029 00:44:17,360 --> 00:44:20,280 {\an2}the mould and for some reason, oh, now it's not. 1030 00:44:20,320 --> 00:44:23,880 {\an2}I'm just going to cut it out you know. It's got to work. 1031 00:44:23,920 --> 00:44:26,120 {\an2}My heart is breaking right now. 1032 00:44:26,160 --> 00:44:27,960 {\an2}So far all right. 1033 00:44:28,000 --> 00:44:29,520 {\an2}Perfect timing, Noel, thank you. 1034 00:44:29,560 --> 00:44:32,240 {\an2}I don't want to watch you do that again, it was too stressful. 1035 00:44:32,280 --> 00:44:33,480 {\an2}I'm shaking. 1036 00:44:38,640 --> 00:44:41,120 {\an2}I can breathe again. 1037 00:44:41,160 --> 00:44:43,640 {\an2}There we go. 1038 00:44:43,680 --> 00:44:45,400 {\an2}My life's depending on this. 1039 00:44:45,440 --> 00:44:48,400 {\an2}Whilst half the tent can now begin constructing their cakes... 1040 00:44:48,440 --> 00:44:49,760 {\an2}DAN: Fruit in. 1041 00:44:49,800 --> 00:44:52,840 {\an2}..the other half still have to hand build their boxes. 1042 00:44:52,880 --> 00:44:55,440 {\an2}Sweating now. This is the moment. 1043 00:44:55,480 --> 00:44:58,160 {\an2}NOEL: But if the chocolate panels haven't been properly tempered... 1044 00:44:58,200 --> 00:45:00,360 {\an2}I'm just a bit worried these aren't tempered right. 1045 00:45:00,400 --> 00:45:02,520 {\an2}Let's see if we can actually assemble it. 1046 00:45:02,560 --> 00:45:04,800 {\an2}..they'll be too soft and the box will collapse. 1047 00:45:04,840 --> 00:45:06,880 {\an2}It's not set properly. 1048 00:45:06,920 --> 00:45:09,360 {\an2}It's fine. It is what it is. 1049 00:45:09,400 --> 00:45:10,760 {\an2}Oh... 1050 00:45:10,800 --> 00:45:13,400 {\an2}Oh, dearie me. I've got such shaky hands. 1051 00:45:13,440 --> 00:45:15,240 {\an2}Feels like it's doing its stuff. 1052 00:45:15,280 --> 00:45:17,360 {\an2}I've only done it once though. 100% record. 1053 00:45:17,400 --> 00:45:19,360 {\an1}HE LAUGHS 1054 00:45:19,400 --> 00:45:22,240 {\an2}Oh, this isn't tempered right. Oh, God. 1055 00:45:24,360 --> 00:45:25,960 {\an2}I don't know what to do. 1056 00:45:28,040 --> 00:45:30,240 {\an2}Think I'm going to have to do some more tempered chocolate. 1057 00:45:30,280 --> 00:45:32,400 {\an2}I'm just praying that I've got enough time. 1058 00:45:32,440 --> 00:45:34,360 {\an2}My cake and my truffles are there. I just haven't got a box. 1059 00:45:34,400 --> 00:45:36,240 {\an2}How long have we got? 1060 00:45:36,280 --> 00:45:38,960 {\an2}Bakers, you only have half an hour left. 1061 00:45:39,000 --> 00:45:40,720 {\an2}I hope it's done. 1062 00:45:40,760 --> 00:45:43,560 {\an2}While Saku and Matty's remade sponges are baked... 1063 00:45:43,600 --> 00:45:45,200 {\an2}How to cool this down? 1064 00:45:45,240 --> 00:45:47,080 {\an2}..as well as finishing the cakes... 1065 00:45:47,120 --> 00:45:49,560 {\an2}Nothing brown and log-like looks pleasant, does it? 1066 00:45:49,600 --> 00:45:52,760 {\an2}NOEL: Saku's still got three sets of moulded chocolates to make. 1067 00:45:52,800 --> 00:45:54,720 {\an2}I don't know if I can finish this. 1068 00:45:54,760 --> 00:45:57,240 {\an2}Come here, you can do this. I know you can. Oh. No. 1069 00:45:57,280 --> 00:45:59,360 {\an2}You've got this. Thank you. You've got this. 1070 00:45:59,400 --> 00:46:00,480 {\an2}This is diabolical. 1071 00:46:00,520 --> 00:46:02,600 {\an2}Wow, you've made a sofa. A small sofa. 1072 00:46:02,640 --> 00:46:04,040 {\an2}What's happening here? 1073 00:46:04,080 --> 00:46:05,560 {\an2}Oh, what a mare. 1074 00:46:05,600 --> 00:46:07,560 {\an2}DANA: They're lying down horses. 1075 00:46:07,600 --> 00:46:09,440 {\an2}I'll have to get the legs out separately. 1076 00:46:09,480 --> 00:46:11,480 {\an2}Right we can do this, can't we? 1077 00:46:11,520 --> 00:46:14,280 {\an2}These chocolates have got to come out. 1078 00:46:14,320 --> 00:46:17,200 {\an2}They are not coming out, 1079 00:46:17,240 --> 00:46:23,160 {\an2}they're not tempered right. One out. 1080 00:46:23,200 --> 00:46:25,000 {\an2}JOSH: I've got some panels now at least, 1081 00:46:25,040 --> 00:46:27,520 {\an2}it's better but I'm just short on time now, aren't I? 1082 00:46:27,560 --> 00:46:28,920 {\an2}Two out. 1083 00:46:28,960 --> 00:46:30,560 {\an2}What can I make out of this? 1084 00:46:30,600 --> 00:46:32,240 {\an2}Boom town. 1085 00:46:33,720 --> 00:46:36,160 {\an2}Hello. How you doing? 1086 00:46:36,200 --> 00:46:37,440 {\an2}I'm all right, yeah. 1087 00:46:37,480 --> 00:46:38,680 {\an2}They look amazing. 1088 00:46:38,720 --> 00:46:41,080 {\an2}You're smashing it today. See you later. 1089 00:46:41,120 --> 00:46:42,520 {\an2}Take it easy, go for it. 1090 00:46:42,560 --> 00:46:44,840 {\an1}SHE LAUGHS 1091 00:46:44,880 --> 00:46:46,960 {\an2}I do not know how on earth 1092 00:46:47,000 --> 00:46:48,760 {\an2}I have managed to put a box together. 1093 00:46:48,800 --> 00:46:50,280 {\an2}How much time we got left? 1094 00:46:50,320 --> 00:46:53,160 {\an2}Bakers, you've just got one minute left. 1095 00:46:53,200 --> 00:46:55,840 {\an2}I've got to get Alison's name piped on the side somewhere. 1096 00:46:55,880 --> 00:46:57,920 {\an2}ROWAN: It looks like my grandad sat on it, 1097 00:46:57,960 --> 00:47:00,000 {\an2}instead of opened it to paint. 1098 00:47:00,040 --> 00:47:02,520 {\an2}CRISTY: Feeling happy. I've not had a disaster. 1099 00:47:02,560 --> 00:47:04,600 {\an2}DAN: Saku, do you need a hand with anything? 1100 00:47:04,640 --> 00:47:07,240 {\an2}Yes, take these, out of the... Turn these out. Yeah. 1101 00:47:07,280 --> 00:47:09,000 {\an2}Go on, you get cracking I'll do this. 1102 00:47:10,080 --> 00:47:12,360 {\an2}I can't get it off the board. 1103 00:47:12,400 --> 00:47:13,840 {\an2}Sod it mate, get it in. 1104 00:47:15,120 --> 00:47:18,040 {\an2}OK, bakers, your time... 1105 00:47:18,080 --> 00:47:20,240 {\an2}Come on, Nick. 1106 00:47:20,280 --> 00:47:21,760 {\an2}..is... 1107 00:47:21,800 --> 00:47:23,400 {\an2}It's in, it's in. 1108 00:47:23,440 --> 00:47:25,560 {\an2}..up. 1109 00:47:25,600 --> 00:47:29,880 {\an2}Please step away from your edible chocolate box cakes. 1110 00:47:29,920 --> 00:47:31,720 {\an8}This is the worst thing I've ever made. 1111 00:47:31,760 --> 00:47:33,240 {\an1}LAUGHS 1112 00:47:33,280 --> 00:47:35,200 {\an8}Oh, my God. 1113 00:47:38,840 --> 00:47:42,840 {\an2}NOEL: It's judgment time for the bakers' chocolate box cakes. 1114 00:47:42,880 --> 00:47:45,600 {\an2}Matty, it's time for your show stopper. 1115 00:47:49,160 --> 00:47:52,840 {\an2}I think your box is beautifully engineered, but lost all its shine. 1116 00:47:52,880 --> 00:47:54,800 {\an2}Hmm. Right, let's get the top off. 1117 00:47:54,840 --> 00:47:57,040 {\an2}Well, now this is nice and shiny. 1118 00:47:57,080 --> 00:47:59,880 {\an2}Moulded chocolates are perfectly tempered. 1119 00:47:59,920 --> 00:48:02,520 {\an2}Inside it's got a chocolate genoise sponge, 1120 00:48:02,560 --> 00:48:05,320 {\an2}with a chocolate creme mousseline, raspberry coulis. 1121 00:48:08,520 --> 00:48:12,240 {\an2}The raspberry's delicious. And the textures are spot on. 1122 00:48:12,280 --> 00:48:15,280 {\an2}To put raw raspberries in often will make it too wet, 1123 00:48:15,320 --> 00:48:17,520 {\an2}and you've done it very well. Thank you. Well done. 1124 00:48:17,560 --> 00:48:19,880 {\an2}What's in the white chocolate? That's like a lemon mousse 1125 00:48:19,920 --> 00:48:22,480 {\an2}and the dark chocolate's pistachio cream. 1126 00:48:24,040 --> 00:48:26,080 {\an2}I'd pay a lot of money for a box of those. 1127 00:48:26,120 --> 00:48:27,960 {\an2}Thank you. Good job. 1128 00:48:28,000 --> 00:48:29,360 {\an2}Well done. Thank you. 1129 00:48:30,960 --> 00:48:32,400 {\an2}Well done, you. 1130 00:48:36,560 --> 00:48:38,640 {\an8}PRUE: It's so neat and it's so beautiful. 1131 00:48:40,360 --> 00:48:42,480 {\an2}Wow. Oh, that looks amazing. 1132 00:48:42,520 --> 00:48:44,280 {\an2}The passion fruit is such a good idea 1133 00:48:44,320 --> 00:48:47,240 {\an2}because it's glittery, it looks like jewels. 1134 00:48:47,280 --> 00:48:51,920 {\an2}So this is my tropical entremets, consisting of genoise sponge, 1135 00:48:51,960 --> 00:48:54,880 {\an2}a coconut dacquoise, white chocolate mousse, 1136 00:48:54,920 --> 00:48:56,120 {\an2}passion fruit jelly, 1137 00:48:56,160 --> 00:48:58,720 {\an2}with salted caramel and rum and raisin chocolates. 1138 00:49:01,080 --> 00:49:02,960 {\an2}Hmm, flavours are wonderful. 1139 00:49:03,000 --> 00:49:06,400 {\an2}They are. Really fresh, but it's not carrying a lot of baking in there. 1140 00:49:06,440 --> 00:49:08,160 {\an2}It's really a dessert, isn't it? 1141 00:49:08,200 --> 00:49:10,960 {\an2}Your salted caramel chocolate is delicious. 1142 00:49:11,000 --> 00:49:12,640 {\an2}Got a lovely shine on it as well. 1143 00:49:17,360 --> 00:49:19,120 {\an8}I think it's really impressive. 1144 00:49:19,160 --> 00:49:21,320 {\an2}It's more impressive from a distance... Yeah. 1145 00:49:21,360 --> 00:49:23,720 {\an2}..because you can't see the lack of the details. I agree. 1146 00:49:23,760 --> 00:49:26,680 {\an2}It's a shame you couldn't put the legs on. They've had a long day. 1147 00:49:26,720 --> 00:49:29,120 {\an2}There's not much of a shine on that cake, is there? 1148 00:49:31,560 --> 00:49:33,240 {\an2}The cake is delicious, 1149 00:49:33,280 --> 00:49:35,960 {\an2}but the nuts and the caramel far too pale. 1150 00:49:36,000 --> 00:49:39,320 {\an2}It needs to be much richer in colour and that brings more flavour. 1151 00:49:39,360 --> 00:49:41,040 {\an2}Have a look at one of these, Prue. 1152 00:49:41,080 --> 00:49:42,720 {\an2}So we've got cookie dough and pretzel 1153 00:49:42,760 --> 00:49:45,280 {\an2}and an Irish liqueur cream filling. 1154 00:49:45,320 --> 00:49:47,760 {\an2}What is that? Is it the popping candy? 1155 00:49:47,800 --> 00:49:50,160 {\an2}Oh. ALISON: Yeah, I can hear it. 1156 00:49:50,200 --> 00:49:51,600 {\an2}It's just very sweet. 1157 00:49:56,520 --> 00:49:58,680 {\an8}It's not the neatest work that you've ever done. 1158 00:49:58,720 --> 00:50:00,280 {\an2}No. I've had a mare. 1159 00:50:00,320 --> 00:50:02,920 {\an2}They're a bit weird in colour, aren't they? 1160 00:50:02,960 --> 00:50:05,360 {\an2}Hmm. What's in the blue one? 1161 00:50:05,400 --> 00:50:07,600 {\an2}That's an orange fondant. 1162 00:50:07,640 --> 00:50:09,720 {\an2}Ish. There's a hint. 1163 00:50:09,760 --> 00:50:10,880 {\an2}OK. 1164 00:50:10,920 --> 00:50:12,520 {\an2}It's a chocolate cake, 1165 00:50:12,560 --> 00:50:14,760 {\an2}with a chocolate orange Swiss meringue buttercream 1166 00:50:14,800 --> 00:50:16,040 {\an2}and an orange curd. 1167 00:50:16,080 --> 00:50:17,320 {\an2}Ooh, that's delicious. 1168 00:50:17,360 --> 00:50:20,280 {\an2}The flavour's great, but it's a bit of a mess. Yeah. 1169 00:50:20,320 --> 00:50:22,600 {\an2}Do you know what? If we came to your house 1170 00:50:22,640 --> 00:50:25,000 {\an2}and had a slice of that you'd think it was perfect. 1171 00:50:25,040 --> 00:50:26,880 {\an2}Ah, hmm, I'd kick off. 1172 00:50:26,920 --> 00:50:28,480 {\an1}LAUGHTER 1173 00:50:29,640 --> 00:50:32,240 {\an2}But you're not invited, Paul. Thank you very much. 1174 00:50:32,280 --> 00:50:33,640 {\an2}Thank you. 1175 00:50:36,560 --> 00:50:38,600 {\an8}You've got a box that's not tempered properly... Yeah. 1176 00:50:38,640 --> 00:50:40,560 {\an2}..which is why it's lost all its shine. 1177 00:50:40,600 --> 00:50:43,040 {\an2}When you're doing piping like this you have to be 1178 00:50:43,080 --> 00:50:46,320 {\an2}so precise and that's not precise enough. 1179 00:50:46,360 --> 00:50:49,280 {\an2}I think the piping on this side's really good, it says "Alison". 1180 00:50:49,320 --> 00:50:50,560 {\an2}I think it's fantastic. 1181 00:50:52,640 --> 00:50:54,720 {\an2}I think the sponge is baked beautifully well. 1182 00:50:54,760 --> 00:50:56,720 {\an2}Not carrying a huge amount of flavour. 1183 00:50:56,760 --> 00:50:59,320 {\an2}That's because the hazelnuts are so strong. 1184 00:50:59,360 --> 00:51:01,880 {\an2}I would complain that I've got too many nuts in my mouth. 1185 00:51:01,920 --> 00:51:04,040 {\an1}LAUGHTER 1186 00:51:04,080 --> 00:51:06,720 {\an2}Let's try this white one which is again? 1187 00:51:06,760 --> 00:51:08,080 {\an2}White chocolate and vanilla 1188 00:51:08,120 --> 00:51:10,560 {\an2}and this one's got the caramel chocolate and hazelnut. 1189 00:51:10,600 --> 00:51:11,880 {\an2}Very nice. Hmm. 1190 00:51:11,920 --> 00:51:13,040 {\an2}Oh, that's delicious. 1191 00:51:13,080 --> 00:51:15,040 {\an2}Well, I think this is a little triumph. 1192 00:51:19,520 --> 00:51:22,480 {\an2}I think the box looks amazing. The tempering is really impressive. 1193 00:51:22,520 --> 00:51:24,440 {\an2}The shine. The shine is fantastic. 1194 00:51:24,480 --> 00:51:25,560 {\an2}Thank you. 1195 00:51:25,600 --> 00:51:28,040 {\an2}Where are all your truffles? There's just three of them. 1196 00:51:28,080 --> 00:51:29,280 {\an2}Yes. 1197 00:51:29,320 --> 00:51:31,120 {\an2}They weren't quite all capped, 1198 00:51:31,160 --> 00:51:33,640 {\an2}so I thought I'll give you three nice ones. 1199 00:51:33,680 --> 00:51:35,360 {\an1}CHUCKLES 1200 00:51:36,840 --> 00:51:39,680 {\an2}The cake, the meringue, the nuts in there. Hmm. 1201 00:51:39,720 --> 00:51:41,400 {\an2}It is an extremely rich cake. 1202 00:51:41,440 --> 00:51:45,200 {\an2}Hmm. Do you know, I love the richness and I love the flavours. 1203 00:51:45,240 --> 00:51:47,400 {\an2}Delicious. What is in here? 1204 00:51:47,440 --> 00:51:49,000 {\an2}Salted caramel. 1205 00:51:49,040 --> 00:51:50,680 {\an2}Certainly is. 1206 00:51:50,720 --> 00:51:51,800 {\an2}Really nice. 1207 00:51:51,840 --> 00:51:53,280 {\an2}Who's the third one for? 1208 00:51:53,320 --> 00:51:55,360 {\an2}Do you want it? 1209 00:51:55,400 --> 00:51:58,680 {\an2}Well caught. I like it. 1210 00:51:58,720 --> 00:52:00,200 {\an2}Thanks, Nicky. 1211 00:52:04,040 --> 00:52:06,360 {\an8}I love the box. It's perfect, isn't it? 1212 00:52:06,400 --> 00:52:07,760 {\an2}Beautiful, really beautiful. 1213 00:52:07,800 --> 00:52:12,080 {\an2}Did you manage to get it out without a crack or anything? Very good. 1214 00:52:12,120 --> 00:52:14,440 {\an2}Thank you. Right, let's have a look at this. 1215 00:52:14,480 --> 00:52:18,400 {\an2}It's a chocolate cake with a chocolate and mascarpone filling. 1216 00:52:21,920 --> 00:52:23,800 {\an2}Well, it's very chocolaty. 1217 00:52:23,840 --> 00:52:26,320 {\an2}I just think the texture is a bit solid. 1218 00:52:26,360 --> 00:52:28,480 {\an2}It is, it's a bit dry in the mouth. 1219 00:52:28,520 --> 00:52:30,960 {\an2}OK. But these are nice and shiny. 1220 00:52:34,560 --> 00:52:36,760 {\an2}The praline's nice. Oh, good. 1221 00:52:36,800 --> 00:52:38,120 {\an2}That's nice chocolate, yeah. 1222 00:52:38,160 --> 00:52:40,000 {\an2}Hmm, coffee's lovely. Both very good. 1223 00:52:45,520 --> 00:52:47,240 {\an2}I think the box structurally is very good. 1224 00:52:47,280 --> 00:52:48,400 {\an2}It's a nice looking box. 1225 00:52:48,440 --> 00:52:50,120 {\an2}It's a shame the shine's not there 1226 00:52:50,160 --> 00:52:51,880 {\an2}cos that would've looked really good. 1227 00:52:51,920 --> 00:52:54,600 {\an2}Ah, there's the cricket bat. Isn't that a perfect cricket bat? 1228 00:52:54,640 --> 00:52:57,320 {\an2}You've struggled a little bit with the chocolates, haven't you? 1229 00:52:57,360 --> 00:53:00,880 {\an2}Yeah. Maybe you should've just done one type, rather than three. 1230 00:53:00,920 --> 00:53:03,160 {\an2}See what the cake's like. 1231 00:53:03,200 --> 00:53:05,960 {\an2}Cake is milk chocolate and a pistachio. 1232 00:53:09,560 --> 00:53:11,440 {\an2}I love the pistachio flavour. 1233 00:53:11,480 --> 00:53:13,160 {\an2}It is a bit dry. 1234 00:53:13,200 --> 00:53:15,880 {\an2}I think the flavour, however, is beautiful. 1235 00:53:15,920 --> 00:53:17,800 {\an2}Is this one...? Coffee. 1236 00:53:17,840 --> 00:53:21,200 {\an2}Coffee. Hmm, certainly is. I like that one. 1237 00:53:21,240 --> 00:53:24,360 {\an2}But the chocolate is a bit soft. Still pretty delicious. 1238 00:53:24,400 --> 00:53:26,760 {\an2}Well done, Saku. Thank you very much. 1239 00:53:26,800 --> 00:53:28,320 {\an2}Thank you. Thank you. 1240 00:53:28,360 --> 00:53:30,480 {\an2}It was far better than what I thought, 1241 00:53:30,520 --> 00:53:32,880 {\an2}but I'm done with chocolate. 1242 00:53:32,920 --> 00:53:36,080 {\an2}No more chocolate. In my life. Ever. 1243 00:53:36,120 --> 00:53:39,120 {\an2}That was a nice way to finish the day off, 1244 00:53:39,160 --> 00:53:42,600 {\an2}sun's out, got a result like that. 1245 00:53:42,640 --> 00:53:45,000 {\an2}I'm happy with that. I don't know about Star Baker. 1246 00:53:45,040 --> 00:53:47,160 {\an2}But definitely as close to getting it as I have been. 1247 00:53:47,200 --> 00:53:49,560 {\an2}I feel proud of what I presented. 1248 00:53:49,600 --> 00:53:51,880 {\an2}But I think off the back of yesterday, 1249 00:53:51,920 --> 00:53:53,840 {\an2}I could possibly be going home. 1250 00:53:53,880 --> 00:53:55,600 {\an2}The stress ride continues. 1251 00:54:00,560 --> 00:54:04,600 {\an2}So Paul, Prue, how impressed were you with the show stoppers? 1252 00:54:04,640 --> 00:54:07,640 {\an2}Matt's cake was one of the best because it was light. 1253 00:54:07,680 --> 00:54:09,840 {\an2}It still tasted chocolaty and delicious. 1254 00:54:09,880 --> 00:54:13,160 {\an2}We wanted the chocolate to be in the cake as well as the box. Yeah. 1255 00:54:13,200 --> 00:54:16,440 {\an2}And when we did get a chocolate like Nicky, it was really punchy. 1256 00:54:16,480 --> 00:54:17,760 {\an2}I don't know about you guys, 1257 00:54:17,800 --> 00:54:20,480 {\an2}but I was quite happy seeing Dan come back. 1258 00:54:20,520 --> 00:54:22,040 {\an2}Well, thank goodness for that. 1259 00:54:22,080 --> 00:54:23,760 {\an2}This was utterly delicious. 1260 00:54:23,800 --> 00:54:25,800 {\an2}But there was hardly any cake in it. 1261 00:54:25,840 --> 00:54:28,240 {\an2}The one I was so disappointed about was Rowan. 1262 00:54:28,280 --> 00:54:30,160 {\an2}His box was a complete mess. 1263 00:54:30,200 --> 00:54:31,720 {\an2}He was in line for Star Baker. 1264 00:54:31,760 --> 00:54:34,440 {\an2}So I think it ended up with for me between Nicky and Matty. 1265 00:54:34,480 --> 00:54:36,600 {\an2}So who needs to be worried today? 1266 00:54:36,640 --> 00:54:38,840 {\an2}Definitely Cristy, definitely Saku. 1267 00:54:38,880 --> 00:54:41,440 {\an2}Coming into today, they weren't doing particularly well 1268 00:54:41,480 --> 00:54:43,680 {\an2}and, actually, both of them are much of a muchness. 1269 00:54:43,720 --> 00:54:46,440 {\an2}Saku's was quite dry but the flavour was good. 1270 00:54:46,480 --> 00:54:48,960 {\an2}And Cristy's quite dry but the flavour was good. 1271 00:54:49,000 --> 00:54:50,680 {\an2}So they're almost identical. 1272 00:54:50,720 --> 00:54:52,480 {\an2}But the fact that Tasha's not here... 1273 00:54:52,520 --> 00:54:54,960 {\an2}We have to decide whether someone should go, 1274 00:54:55,000 --> 00:54:56,720 {\an2}or we leave it for another week. 1275 00:54:56,760 --> 00:54:59,200 {\an2}And that's what Prue and I have to sit and go through again 1276 00:54:59,240 --> 00:55:00,960 {\an2}and have a chat and see where we are. 1277 00:55:01,000 --> 00:55:02,560 {\an2}I'll be honest with you, Josh, 1278 00:55:02,600 --> 00:55:05,000 {\an2}the fact that he used my name, for me, is the winner. 1279 00:55:05,040 --> 00:55:06,520 {\an2}You need to try that, 1280 00:55:06,560 --> 00:55:08,680 {\an2}cos I guarantee you'll have a problem with his nuts. 1281 00:55:08,720 --> 00:55:10,640 {\an1}ALISON CHUCKLES 1282 00:55:17,480 --> 00:55:18,960 {\an2}Hello, bakers. 1283 00:55:19,000 --> 00:55:22,680 {\an2}I've got a lovely job of announcing this week's Star Baker. 1284 00:55:22,720 --> 00:55:27,040 {\an2}And the person who is Star Baker this week is... 1285 00:55:32,440 --> 00:55:33,840 {\an2}..Matty. 1286 00:55:33,880 --> 00:55:37,160 {\an1}OVERLAPPING CONGRATULATIONS 1287 00:55:38,880 --> 00:55:39,920 {\an2}Unfortunately, 1288 00:55:39,960 --> 00:55:42,560 {\an2}I've got the awful job of announcing who is leaving today. 1289 00:55:42,600 --> 00:55:46,800 {\an2}So, the baker leaving the tent today is... 1290 00:55:55,240 --> 00:55:56,800 {\an2}..none of you. 1291 00:55:56,840 --> 00:55:59,240 {\an2}You're all staying. 1292 00:55:59,280 --> 00:56:03,400 {\an2}However, next week, two bakers will leave the tent. 1293 00:56:03,440 --> 00:56:04,640 {\an2}Thank you, guys. 1294 00:56:04,680 --> 00:56:07,080 {\an1}OVERLAPPING CHATTER 1295 00:56:07,120 --> 00:56:08,720 {\an2}I'm so happy. 1296 00:56:08,760 --> 00:56:10,400 {\an2}I am buzzing, yeah. 1297 00:56:10,440 --> 00:56:12,760 {\an2}Also a little bit of a confidence boost as well. 1298 00:56:12,800 --> 00:56:14,440 {\an2}You were right. 1299 00:56:14,480 --> 00:56:15,960 {\an2}You have this week. 1300 00:56:16,000 --> 00:56:19,440 {\an2}Matty has been getting better and better. 1301 00:56:19,480 --> 00:56:21,800 {\an2}I think he really deserves Star Baker. 1302 00:56:21,840 --> 00:56:23,680 {\an2}A bit better next week, please, Saku. 1303 00:56:23,720 --> 00:56:25,640 {\an2}I will try my best. 1304 00:56:25,680 --> 00:56:28,000 {\an2}Phew! Such a relief. 1305 00:56:28,040 --> 00:56:31,000 {\an2}Goodness gracious, I can't remember why I'm here. 1306 00:56:31,040 --> 00:56:34,440 {\an2}I'm just so over the moon to have got halfway, it's just mad. 1307 00:56:34,480 --> 00:56:37,360 {\an2}It was between Saku and Cristy that was going to go, 1308 00:56:37,400 --> 00:56:39,120 {\an2}and I think with the fact that Tasha 1309 00:56:39,160 --> 00:56:41,200 {\an2}didn't do too well in their first challenge, 1310 00:56:41,240 --> 00:56:43,240 {\an2}it wasn't fair that someone left. 1311 00:56:43,280 --> 00:56:46,640 {\an2}It's pastry week next week and the pressure will be on all the bakers 1312 00:56:46,680 --> 00:56:48,080 {\an2}because two will be leaving. 1313 00:56:48,120 --> 00:56:50,960 {\an2}ON PHONE: Hello. Bab, I won Star Baker. 1314 00:56:51,000 --> 00:56:54,080 {\an2}Oh, my God. Oh, I'm so proud of you. Thank you. 1315 00:56:54,120 --> 00:56:56,640 {\an2}On the week where we thought you were going out. 1316 00:56:56,680 --> 00:56:58,400 {\an2}We? 1317 00:56:58,440 --> 00:57:00,560 {\an1}LAUGHTER 1318 00:57:00,600 --> 00:57:02,360 {\an2}Next time.. 1319 00:57:02,400 --> 00:57:04,440 {\an2}I've got cramp in my hands. 1320 00:57:04,480 --> 00:57:06,120 {\an2}..it's pastry week. 1321 00:57:06,160 --> 00:57:07,800 {\an2}Two people are going home this week. 1322 00:57:07,840 --> 00:57:09,800 {\an2}Oh, I know. It's so, so scary. 1323 00:57:09,840 --> 00:57:13,360 {\an2}They'll need to keep their cool with a steamy Signature... 1324 00:57:13,400 --> 00:57:14,800 {\an2}Oh, no. 1325 00:57:14,840 --> 00:57:18,120 {\an2}..avoid faux pas while recreating a French classic... 1326 00:57:18,160 --> 00:57:20,400 {\an2}Look at it, it's flat like a pancake. 1327 00:57:20,440 --> 00:57:22,280 {\an2}Oh, she's going to hate it. 1328 00:57:22,320 --> 00:57:25,320 {\an2}..and demonstrate pie-making artistry. 1329 00:57:25,360 --> 00:57:27,920 {\an2}There's a bit of a planning issue happening. 1330 00:57:27,960 --> 00:57:29,600 {\an2}Could you grab these two ends? Yeah. 1331 00:57:29,640 --> 00:57:31,200 {\an2}And I'll grab this and we left. 1332 00:57:31,240 --> 00:57:33,400 {\an2}Oh, it's just... Look, it's broken. Oh, God. 1333 00:57:33,440 --> 00:57:34,640 {\an2}What are we going to do? 1334 00:57:58,000 --> 00:58:00,640 {\an2}Subtitles by Red Bee Media