1 00:00:00,667 --> 00:00:01,767 I'm Bobby Flay. 2 00:00:01,767 --> 00:00:03,767 Each week, one brave chef 3 00:00:03,767 --> 00:00:05,700 will try to take me down in my house. 4 00:00:05,700 --> 00:00:07,800 -I'm not worried about Bobby. -What? 5 00:00:07,800 --> 00:00:08,967 -[audience] Ooh. -Ooh. 6 00:00:08,967 --> 00:00:11,367 This culinary battle's gonna shakedown in two rounds. 7 00:00:11,367 --> 00:00:12,700 Round One. To get to me, 8 00:00:12,700 --> 00:00:14,867 two contenders have to go through each other 9 00:00:14,867 --> 00:00:16,867 using an ingredient of my choice. 10 00:00:16,867 --> 00:00:18,200 -[audience cheering] -Let's do it! 11 00:00:18,200 --> 00:00:19,767 [Bobby Flay] Two people that know me well 12 00:00:19,767 --> 00:00:22,000 will decide who's got the skills to beat me. 13 00:00:22,000 --> 00:00:23,400 Yeah! 14 00:00:23,400 --> 00:00:24,867 [Bobby] Round two, I go head-to-head 15 00:00:24,867 --> 00:00:25,900 with the winning contender. 16 00:00:25,900 --> 00:00:28,100 It's their turn to surprise me 17 00:00:28,100 --> 00:00:29,367 with their signature dish. 18 00:00:29,367 --> 00:00:31,667 -[singing] Branzino! -Is that distracting? 19 00:00:31,667 --> 00:00:34,166 -You're done! -[Bobby] This is gonna be the first one I don't finish. 20 00:00:34,166 --> 00:00:35,867 -Flay's in trouble! -Whoo! 21 00:00:35,867 --> 00:00:37,500 -[Bobby] Bottom line... -Ah! 22 00:00:37,500 --> 00:00:39,066 ...everyone's out to beat me. 23 00:00:41,567 --> 00:00:43,000 [audience cheering] 24 00:00:43,000 --> 00:00:45,667 Let's give it up for two very funny people. 25 00:00:45,667 --> 00:00:49,166 The hilarious actress and comedienne, Cheri Oteri, 26 00:00:49,166 --> 00:00:51,266 and Food Network chef, Zac Young. 27 00:00:51,266 --> 00:00:52,567 [audience cheering] 28 00:00:52,567 --> 00:00:56,467 [Bobby] Cheri Oteri, legendary SNL cast member. 29 00:00:56,467 --> 00:00:57,567 She's so funny. 30 00:00:57,567 --> 00:00:59,567 I love Zac, great pastry chef, 31 00:00:59,567 --> 00:01:02,900 but I know he's gonna be attempting to make some sort of dessert, 32 00:01:02,900 --> 00:01:04,634 so I don't like that. 33 00:01:05,667 --> 00:01:07,066 [audience applauding] 34 00:01:08,266 --> 00:01:11,166 -I'm not showing any mercy on you today. -[Bobby] I know. 35 00:01:11,166 --> 00:01:13,066 Last time you were here, you had me in hysterics, 36 00:01:13,066 --> 00:01:15,567 and I was bent over my cutting board the entire day. 37 00:01:15,567 --> 00:01:17,100 It was not... It was not pretty. 38 00:01:17,100 --> 00:01:18,500 I like to see him knocked down a few pegs 39 00:01:18,500 --> 00:01:20,467 'cause he's the cock of the walk, right gang? 40 00:01:20,467 --> 00:01:21,767 -[laughing] -Right? 41 00:01:21,767 --> 00:01:23,066 But not today. Not today. 42 00:01:23,066 --> 00:01:24,800 It's actually only one of the things that will take you out. 43 00:01:24,800 --> 00:01:27,567 Distraction or pastry. 44 00:01:27,567 --> 00:01:30,000 That's true. When I see you in this place, 45 00:01:30,000 --> 00:01:31,467 that's a bad sign for me. 46 00:01:31,467 --> 00:01:34,467 'Cause I know it's gonna be butter, flower, sugar, and eggs somewhere. 47 00:01:34,467 --> 00:01:37,667 But if it some kind of dessert or pastry or something like that, 48 00:01:37,667 --> 00:01:40,166 I definitely have about a 12% chance of winning. 49 00:01:40,166 --> 00:01:42,266 But there's that 12% chance. 50 00:01:42,266 --> 00:01:43,367 So, every once in a while, it happens. 51 00:01:43,367 --> 00:01:45,266 Tough guy Flay! 52 00:01:45,266 --> 00:01:46,967 [Bobby laughing] 53 00:01:46,967 --> 00:01:48,233 Let's bring out some chefs. 54 00:01:49,100 --> 00:01:51,133 Bobby, we're not making it easy. 55 00:01:52,266 --> 00:01:55,567 Our first contender is the Pastry Chef De Partie 56 00:01:55,567 --> 00:01:57,467 at The French Laundry. 57 00:01:57,467 --> 00:01:59,667 -[Cheri Oteri gasps] -From Napa, California... 58 00:01:59,667 --> 00:02:00,700 Ooh! 59 00:02:00,700 --> 00:02:04,400 ...give it up for pastry chef, Laura Ochikubo. 60 00:02:04,400 --> 00:02:06,634 -Yeah! -[crowd cheering] 61 00:02:07,700 --> 00:02:10,000 -[Bobby] A knock-out punch. -[Zac Young] Oh, yeah! 62 00:02:10,000 --> 00:02:11,634 -[applauding] -Yes! 63 00:02:13,166 --> 00:02:15,467 Well, Bobby, our next contender 64 00:02:15,467 --> 00:02:19,100 dominated New York City's pastry scene, 65 00:02:19,100 --> 00:02:23,300 and worked alongside Jean-Georges for 20 years! 66 00:02:23,300 --> 00:02:26,000 -Wait, what? -[laughing] 67 00:02:26,000 --> 00:02:28,667 Please rise for the chef-owner of Bakehouse, 68 00:02:28,667 --> 00:02:30,166 Joe Murphy! 69 00:02:30,166 --> 00:02:31,634 [audience cheering] 70 00:02:35,100 --> 00:02:37,033 [Bobby] Oh, God. 71 00:02:38,500 --> 00:02:41,166 Good evening. Laura, Joe, welcome. 72 00:02:41,166 --> 00:02:43,000 Joe, what's your goal this evening? 73 00:02:43,000 --> 00:02:44,500 Just to teach you how to bake. 74 00:02:44,500 --> 00:02:46,000 Oh, you wanna teach me how to bake? 75 00:02:46,000 --> 00:02:47,467 -Ooh, snap! -[laughing] 76 00:02:47,467 --> 00:02:49,100 [laughing] 77 00:02:49,100 --> 00:02:51,200 -How about you? -I wanna show you how we do it on the West Coast. 78 00:02:51,200 --> 00:02:53,800 "How we do it on the West Coast." 79 00:02:53,800 --> 00:02:54,800 Here's the way it's gonna work. 80 00:02:54,800 --> 00:02:56,367 I'm gonna put 20 minutes on these clocks, 81 00:02:56,367 --> 00:02:58,867 I'm gonna give you an ingredient of my choice, 82 00:02:58,867 --> 00:03:01,467 this ingredient, you can go either sweet or savory, 83 00:03:01,467 --> 00:03:04,066 and that ingredient is tahini. 84 00:03:04,066 --> 00:03:04,967 [audience murmuring] 85 00:03:04,967 --> 00:03:06,634 Ooh, okay. 86 00:03:07,767 --> 00:03:09,867 Tahini? Wow, okay. 87 00:03:09,867 --> 00:03:12,266 I saw a little stutter step in your smile there. 88 00:03:12,266 --> 00:03:14,400 [laughing] I'm happy to see that. 89 00:03:14,400 --> 00:03:15,567 -[Bobby] You're happy to see it? -Yeah. 90 00:03:15,567 --> 00:03:16,800 Same thing here. 91 00:03:16,800 --> 00:03:18,400 All right, guys, 20 minutes on the clock. 92 00:03:18,400 --> 00:03:20,967 Don't let the tahini get you twisted. 93 00:03:20,967 --> 00:03:22,634 -[bell chimes] -[audience cheering] 94 00:03:25,967 --> 00:03:27,266 Tahini. 95 00:03:27,266 --> 00:03:30,266 Tahini comes from ground sesame seeds. 96 00:03:30,266 --> 00:03:31,834 -Did you know that? -[laughing] 97 00:03:32,367 --> 00:03:34,066 Really? Oh! 98 00:03:35,000 --> 00:03:36,900 [Bobby] Sorta has a nutty flavor to it. 99 00:03:36,900 --> 00:03:38,166 Very earthy. 100 00:03:38,166 --> 00:03:40,467 You find it in lots of Mediterranean dishes, 101 00:03:40,467 --> 00:03:41,967 and you can go sweet or savory. 102 00:03:41,967 --> 00:03:44,600 [Zac] Both of these pastry chefs are no joke. 103 00:03:44,600 --> 00:03:46,266 Joe Murphy, legend. 104 00:03:46,266 --> 00:03:49,500 And then Laura, French Laundry, need we say more? 105 00:03:49,500 --> 00:03:51,967 This is, like, the three star Michelin smackdown. 106 00:03:51,967 --> 00:03:52,867 [Bobby] I know. 107 00:03:52,867 --> 00:03:54,500 Joe, do you know what you're making? 108 00:03:54,500 --> 00:03:57,567 Some sesame beignets with, uh, mandarin. 109 00:03:57,567 --> 00:04:00,900 -Sesame beignets? -Go big or go home. 110 00:04:00,900 --> 00:04:03,367 I got my first job when I was 16 years old 111 00:04:03,367 --> 00:04:05,266 working at a Jewish bakery in Brooklyn. 112 00:04:05,266 --> 00:04:06,900 Really kinda fell in love with it at that point. 113 00:04:06,900 --> 00:04:10,266 After culinary school, I worked at Park Avenue Cafe. 114 00:04:10,266 --> 00:04:12,967 Then I spent 20 years working for Jean-Georges. 115 00:04:12,967 --> 00:04:14,867 We were awarded three Michelin Stars. 116 00:04:14,867 --> 00:04:16,867 Four stars in The New York Times, 117 00:04:16,867 --> 00:04:18,767 and then decided to open up my own business. 118 00:04:18,767 --> 00:04:21,667 Leaving Jean-Georges to open up my own business 119 00:04:21,667 --> 00:04:23,100 was definitely a big risk. 120 00:04:23,100 --> 00:04:26,567 But beating Bobby would prove that I made the right decision. 121 00:04:26,567 --> 00:04:29,567 Twenty minutes. Beignets. The fryer is your friend. 122 00:04:29,567 --> 00:04:32,800 [Joe Murphy] I think the sesame flavor of tahini will work perfect 123 00:04:32,800 --> 00:04:34,066 in a deep-fried dough. 124 00:04:34,066 --> 00:04:37,467 I'm making tahini beignets with sesame honey glaze 125 00:04:37,467 --> 00:04:39,467 and a citrus banana broth. 126 00:04:39,467 --> 00:04:41,367 [Laura Ochikubo] Joe has worked for three-Michelin-Star restaurants, 127 00:04:41,367 --> 00:04:43,467 but I have too. 128 00:04:43,467 --> 00:04:45,100 I grew up in Southern California. 129 00:04:45,100 --> 00:04:47,300 When it comes to cooking and baking, 130 00:04:47,300 --> 00:04:48,867 I really like drawing a lot of inspiration 131 00:04:48,867 --> 00:04:51,400 from a lot of different culinary influences. 132 00:04:51,400 --> 00:04:52,967 On my mom's side, I'm Korean, 133 00:04:52,967 --> 00:04:54,300 on my dad's side, I'm Japanese. 134 00:04:54,300 --> 00:04:56,600 I went to a small culinary program in Long Beach, 135 00:04:56,600 --> 00:04:58,867 Chef Tech Cooking School, and I've been cooking my way 136 00:04:58,867 --> 00:05:01,767 through Michelin-Star restaurants in Los Angeles. 137 00:05:01,767 --> 00:05:05,000 Currently, I am Pastry Chef De Partie at The French Laundry. 138 00:05:05,000 --> 00:05:07,166 Working at a three-Michelin-Star restaurant 139 00:05:07,166 --> 00:05:10,100 is a lot of high pressure, but also a lot of high reward. 140 00:05:10,100 --> 00:05:13,567 Beating Bobby Flay will show that I can do anything I put my mind to. 141 00:05:13,567 --> 00:05:15,900 Laura, what are you baking? 142 00:05:15,900 --> 00:05:19,266 Shrimp, uh, tempura with a tahini dipping sauce. 143 00:05:19,266 --> 00:05:21,100 -Shrimp tempura. -Apples and oranges. 144 00:05:21,100 --> 00:05:22,667 That's great! 145 00:05:22,667 --> 00:05:25,567 I'm thinking about using my tahini in my tempura batter. 146 00:05:25,567 --> 00:05:28,567 But I'm worried the thickness from the tahini paste 147 00:05:28,567 --> 00:05:30,667 will make the tempura batter too heavy. 148 00:05:30,667 --> 00:05:33,100 So, I'm gonna just incorporate it in the dipping sauce. 149 00:05:33,100 --> 00:05:35,200 All right, let me go see what's up. 150 00:05:35,200 --> 00:05:36,667 Okay. Bye, sweetheart. I love you. 151 00:05:36,667 --> 00:05:37,767 [chuckles] I'll miss you. 152 00:05:37,767 --> 00:05:39,867 Just under 15 minutes, Chefs. 153 00:05:39,867 --> 00:05:41,200 -Let's go! -[audience applauding] 154 00:05:41,200 --> 00:05:43,867 [Joe] I start my beignet dough with water and butter, 155 00:05:43,867 --> 00:05:46,567 stir in the flour until it's cooked, 156 00:05:46,567 --> 00:05:47,967 finish off with the tahini. 157 00:05:47,967 --> 00:05:49,066 What are we doing? 158 00:05:49,066 --> 00:05:50,667 [Joe] I'm gonna put the tahini inside the beignet. 159 00:05:50,667 --> 00:05:53,533 Mandarin just enough, then add the, uh, eggs. 160 00:05:56,000 --> 00:05:58,266 -[Zac] You know how much time you have? -[Joe] We're going for it. 161 00:05:58,266 --> 00:06:00,100 [Zac] Let's go, Joe! 162 00:06:00,100 --> 00:06:02,467 -[Joe chuckling] -[audience applauding] 163 00:06:02,467 --> 00:06:04,467 [Laura] I get started on my tahini dipping sauce. 164 00:06:04,467 --> 00:06:06,200 First, I get the tahini in the bowl, 165 00:06:06,200 --> 00:06:09,600 and I mix it with rice vinegar to add a little bit of kick, 166 00:06:09,600 --> 00:06:11,166 and a little bit of soy sauce. 167 00:06:11,166 --> 00:06:12,567 Why savory in the first round? 168 00:06:12,567 --> 00:06:14,667 More than half of my professional cooking 169 00:06:14,667 --> 00:06:15,767 was done on the savory side... 170 00:06:15,767 --> 00:06:17,667 -[Zac] Okay. -[Laura] ...so, I kinda wanna do 171 00:06:17,667 --> 00:06:19,300 something that goes more that way with it. 172 00:06:19,300 --> 00:06:21,667 [Zac] I love it. Nine minutes on the clock! 173 00:06:21,667 --> 00:06:24,400 I think either of you could beat Bobby. 174 00:06:24,400 --> 00:06:25,700 [audience applauding] 175 00:06:25,700 --> 00:06:27,500 Now I'm gonna start on the glaze for my beignets. 176 00:06:27,500 --> 00:06:30,767 I toast the sesames and caramelize the honey. 177 00:06:30,767 --> 00:06:32,266 Joe going sweet. 178 00:06:32,266 --> 00:06:34,500 I think the orange and sesame pair really nicely. 179 00:06:34,500 --> 00:06:36,266 Laura, shrimp tempura. 180 00:06:36,266 --> 00:06:39,567 I'm wondering if the heads are gonna be fried crispy. 181 00:06:39,567 --> 00:06:40,767 [Joe] I rush over to the fryer, 182 00:06:40,767 --> 00:06:42,400 and start scooping my beignets out. 183 00:06:42,400 --> 00:06:43,867 -[Bobby] Going in? -[Cheri Otari] Yep! 184 00:06:43,867 --> 00:06:46,266 Seven minutes in heaven left! 185 00:06:46,266 --> 00:06:47,634 Whoo! 186 00:06:48,166 --> 00:06:50,266 Hey, Joe! Ooh, banana. 187 00:06:50,266 --> 00:06:52,166 We got bananas, mandarins. 188 00:06:52,166 --> 00:06:54,266 I take mandarins and bananas, 189 00:06:54,266 --> 00:06:57,000 and toss them with tangerine juice, mint, and some sugar. 190 00:06:57,000 --> 00:06:58,900 The sugars will macerate the fruit, 191 00:06:58,900 --> 00:07:00,567 and make a nice, sweet broth. 192 00:07:00,567 --> 00:07:01,667 [Cheri] Oh, that looks pretty. 193 00:07:01,667 --> 00:07:03,166 Are you a little nervous about Laura? 194 00:07:03,166 --> 00:07:04,867 She's not even breaking a sweat. 195 00:07:04,867 --> 00:07:05,900 So far, so good. 196 00:07:05,900 --> 00:07:07,367 Ooh! Ouch. 197 00:07:07,367 --> 00:07:08,467 [laughing] 198 00:07:08,467 --> 00:07:10,667 -[Cheri] Hey, homegirl. -[Laura] How's it going? 199 00:07:10,667 --> 00:07:12,300 Pretty good. Ooh! 200 00:07:12,300 --> 00:07:14,667 I get my prawns battered and in the deep fryer. 201 00:07:14,667 --> 00:07:16,367 [Cheri] You can't go wrong with the fryer. 202 00:07:16,367 --> 00:07:17,266 [Laura] You got that right. 203 00:07:17,266 --> 00:07:18,700 -[gasps] Ooh, gosh! -[crowd murmuring] 204 00:07:18,700 --> 00:07:19,700 No, I'm kidding. 205 00:07:19,700 --> 00:07:21,166 [laughing] 206 00:07:21,166 --> 00:07:23,300 -Are you gonna fry the head separately? -Yes. 207 00:07:23,300 --> 00:07:25,667 Prawn heads go a little underappreciated sometimes, 208 00:07:25,667 --> 00:07:27,867 so, I would like to put both on the plate. 209 00:07:27,867 --> 00:07:29,700 Guys, she's frying the head separate. 210 00:07:29,700 --> 00:07:31,166 -[audience laughing] -'Kay? 211 00:07:31,166 --> 00:07:33,800 [applauding] 212 00:07:33,800 --> 00:07:35,066 [Joe] As I'm looking at the beignets, 213 00:07:35,066 --> 00:07:36,667 I'm getting a little worried. 214 00:07:36,667 --> 00:07:38,100 If they're not cooked all the way through, 215 00:07:38,100 --> 00:07:39,367 that's a problem. 216 00:07:39,367 --> 00:07:41,900 [Laura] My tahini dipping sauce is clumping... 217 00:07:41,900 --> 00:07:43,767 Why's it getting so weird? 218 00:07:43,767 --> 00:07:45,467 ...and the acidity from the vinegar 219 00:07:45,467 --> 00:07:46,767 does not pair well 220 00:07:46,767 --> 00:07:49,166 with the creamy, nuttiness of the tahini like I thought it would. 221 00:07:49,166 --> 00:07:51,166 There's no way I can serve this to the judges. 222 00:07:51,166 --> 00:07:53,266 Laura, where's your tahini? 223 00:07:53,266 --> 00:07:55,166 [Laura] It's, uh, it's chilling. 224 00:07:55,166 --> 00:07:56,433 This is a disaster. 225 00:07:56,433 --> 00:07:59,266 I need to come up with a new plan for this tahini, and quickly. 226 00:08:04,700 --> 00:08:06,166 [Laura] My dish is falling apart. 227 00:08:06,166 --> 00:08:07,367 [Bobby] There's one minute, forty to go. 228 00:08:07,367 --> 00:08:08,367 She's gotta get it happening. 229 00:08:08,367 --> 00:08:10,500 I'm not giving up without a fight. 230 00:08:10,500 --> 00:08:12,367 I take the tahini and put it in a bowl 231 00:08:12,367 --> 00:08:14,600 to mix with sesame oil and sugar, 232 00:08:14,600 --> 00:08:16,967 and I use that to dress some Napa cabbage slaw. 233 00:08:16,967 --> 00:08:19,000 -Napa cabbage. "Nappage." -Smart. 234 00:08:19,000 --> 00:08:20,467 [Joe] I'm running out of time. 235 00:08:20,467 --> 00:08:21,800 I pull the beignets out of the fryer, 236 00:08:21,800 --> 00:08:23,867 toss them in the sesame honey glaze. 237 00:08:23,867 --> 00:08:26,967 I get them onto the plate with my banana citrus broth. 238 00:08:26,967 --> 00:08:28,367 Laura, let's get it on the plate. 239 00:08:28,367 --> 00:08:29,700 [Laura] I go to check on my prawns, 240 00:08:29,700 --> 00:08:33,066 and all the bodies are stuck to the bottom of my fry basket. 241 00:08:33,066 --> 00:08:36,266 [with audience] Ten, nine, eight... 242 00:08:36,266 --> 00:08:37,600 [Laura] The prawn heads are looking crispy, 243 00:08:37,600 --> 00:08:39,166 so, I'm just gonna go with those. 244 00:08:39,166 --> 00:08:43,367 -[Bobby and audience] ...four, three, two, one... -[bell chimes] 245 00:08:43,367 --> 00:08:45,533 [audience cheering] 246 00:08:47,567 --> 00:08:49,166 Chef Laura, tell us what you made. 247 00:08:49,166 --> 00:08:51,467 This is a tempura-fried prawn head 248 00:08:51,467 --> 00:08:53,667 with a tahini Napa cabbage slaw. 249 00:08:53,667 --> 00:08:55,333 [intense music] 250 00:08:57,266 --> 00:08:59,100 I love the tahini as the dressing. 251 00:08:59,100 --> 00:09:02,367 I think it really brings some life to that Napa cabbage. 252 00:09:02,367 --> 00:09:05,400 Yeah, I would use that dressing on a lot of things. 253 00:09:05,400 --> 00:09:09,000 But the shrimp head itself was under fried. 254 00:09:09,000 --> 00:09:10,367 [Cheri] But I thought it was a great idea. 255 00:09:10,367 --> 00:09:11,767 You didn't play it safe. 256 00:09:11,767 --> 00:09:13,000 Thank you. 257 00:09:13,000 --> 00:09:14,567 Chef Joe, what did you make? 258 00:09:14,567 --> 00:09:18,333 I made a tahini beignet and a citrus banana broth. 259 00:09:22,000 --> 00:09:24,867 Joe, now I know that tahini can go both ways. 260 00:09:24,867 --> 00:09:26,567 [gasps] Well! 261 00:09:26,567 --> 00:09:28,400 And I also really enjoyed the coating as well. 262 00:09:28,400 --> 00:09:29,767 The sesame and the gooeyness. 263 00:09:29,767 --> 00:09:32,567 Yeah, that stickiness, that sesame flavor, 264 00:09:32,567 --> 00:09:36,467 it really gave a boost to the tahini in the beignet. 265 00:09:36,467 --> 00:09:38,266 But I don't think you needed the banana. 266 00:09:38,800 --> 00:09:40,066 It was kinda weird. 267 00:09:40,066 --> 00:09:42,767 Unfortunately, we can only pick one of you to move forward, 268 00:09:42,767 --> 00:09:45,200 so, um, we're gonna discuss. 269 00:09:45,200 --> 00:09:46,900 It's gonna come down to sweet versus savory. 270 00:09:46,900 --> 00:09:48,400 Zac and Cheri are gonna decide 271 00:09:48,400 --> 00:09:50,967 based on technique and flavor. 272 00:09:50,967 --> 00:09:54,033 So, the chef we're picking to move forward is... 273 00:09:55,567 --> 00:09:56,767 ...Chef Joe. 274 00:09:56,767 --> 00:09:58,767 [audience applauding] 275 00:09:58,767 --> 00:10:01,100 [Laura] It looks like the East Coast came out on top this time, 276 00:10:01,100 --> 00:10:03,066 but this is just the beginning for me. 277 00:10:03,066 --> 00:10:04,166 Way to go, Joe. 278 00:10:04,166 --> 00:10:08,000 Joe, your use of the tahini was perfect. 279 00:10:08,000 --> 00:10:09,433 I like your attitude. 280 00:10:10,100 --> 00:10:11,367 Now, smack him down! 281 00:10:11,367 --> 00:10:12,734 [laughing] 282 00:10:14,467 --> 00:10:17,000 [Joe] Bobby is a legend. A fierce competitor. 283 00:10:17,000 --> 00:10:20,000 But last I checked, Bobby never had three Michelin Stars. 284 00:10:20,000 --> 00:10:21,567 [Bobby] All right, Joe, congratulations. 285 00:10:21,567 --> 00:10:24,000 What are we cooking tonight? What is your signature dish? 286 00:10:24,000 --> 00:10:26,166 So, my signature dish is... 287 00:10:27,567 --> 00:10:29,967 ...Brooklyn Blackout Cake. 288 00:10:29,967 --> 00:10:32,166 -[audience laughing] -[Bobby] Oh, that easy. 289 00:10:32,166 --> 00:10:33,100 [applauding] 290 00:10:33,100 --> 00:10:34,667 Bobby, it's a layer cake. 291 00:10:34,667 --> 00:10:36,367 The layers are important. 292 00:10:36,367 --> 00:10:38,967 Generally, you can't stack a hot cake. 293 00:10:38,967 --> 00:10:40,600 How are we gonna do this in 45 minutes? 294 00:10:40,600 --> 00:10:43,500 -Oh, heart rate's gonna fall, Flay. -[laughing] 295 00:10:43,500 --> 00:10:46,367 And your time starts now! Whoo! 296 00:10:50,200 --> 00:10:53,767 Brooklyn Blackout Cake, layers of Devil's food cake 297 00:10:53,767 --> 00:10:55,500 -deep, dark, rich. -[gasps] 298 00:10:55,500 --> 00:10:57,600 Chocolate pudding is normally the filling, 299 00:10:57,600 --> 00:10:59,867 and then it's covered in chocolate cake crumbs. 300 00:10:59,867 --> 00:11:02,800 -So, a light dish? -[Zac] Yeah, exactly. 301 00:11:02,800 --> 00:11:04,967 Bobby, use the white chocolate, it's better for the cake. 302 00:11:04,967 --> 00:11:07,767 -The white chocolate? Okay. I like that. -[audience laughing] 303 00:11:07,767 --> 00:11:09,400 Blackout cake is a delicious cake. 304 00:11:09,400 --> 00:11:11,266 It's, basically, chocolate on chocolate on chocolate. 305 00:11:11,266 --> 00:11:12,266 What's wrong with that? 306 00:11:12,266 --> 00:11:14,367 I'm making a chocolate blackout cake 307 00:11:14,367 --> 00:11:17,100 with some whipped cream with blackberries and some cherries 308 00:11:17,100 --> 00:11:18,934 with a cinnamon crumb. 309 00:11:20,266 --> 00:11:23,266 [Zac] Joe, a layer cake in 45 minutes? 310 00:11:23,266 --> 00:11:25,066 This is some show-off cake, huh? 311 00:11:25,066 --> 00:11:26,467 Go big or go home, right? 312 00:11:26,467 --> 00:11:28,567 -Ooh! -[laughing] 313 00:11:28,567 --> 00:11:30,367 I'm making a Brooklyn Blackout Cake 314 00:11:30,367 --> 00:11:33,166 with cassis-soaked cherries and dark chocolate pudding. 315 00:11:33,166 --> 00:11:34,500 Bobby, you're going down. 316 00:11:34,500 --> 00:11:36,600 First thing, you gotta make the cake batter, 317 00:11:36,600 --> 00:11:38,800 bake it off so it has time to cool. 318 00:11:38,800 --> 00:11:40,166 [Bobby] I'm making cake batter. 319 00:11:40,166 --> 00:11:42,900 I start with melting butter, adding cocoa, 320 00:11:42,900 --> 00:11:45,166 and then, off the heat, I'm adding buttermilk, 321 00:11:45,166 --> 00:11:48,100 flour, eggs, brown sugar, some salt. 322 00:11:48,100 --> 00:11:51,467 My strategy is to get three thinner cakes baked, 323 00:11:51,467 --> 00:11:52,900 and just use them as layers. 324 00:11:52,900 --> 00:11:54,367 [Zac] We're not even 10 minutes in, 325 00:11:54,367 --> 00:11:57,000 Bobby already has cakes in the oven. 326 00:11:57,000 --> 00:11:59,467 [Joe] I'm definitely gonna have to move faster if I wanna beat him. 327 00:11:59,467 --> 00:12:02,000 Start mixing baking powder, baking soda, 328 00:12:02,000 --> 00:12:04,567 cocoa powder, sugar, flour, eggs, 329 00:12:04,567 --> 00:12:06,000 buttermilk, coffee. 330 00:12:06,000 --> 00:12:08,000 [Zac] Coffee, chocolate they enhance each other. 331 00:12:08,000 --> 00:12:10,000 They're grown in the same region. Super smart. 332 00:12:10,000 --> 00:12:13,000 [Joe] Once it's cooked, I'm gonna fold the cake to get three layers. 333 00:12:13,000 --> 00:12:15,567 Two layers of cake, and a layer of pudding. 334 00:12:15,567 --> 00:12:17,367 All right, going in the oven. 335 00:12:17,367 --> 00:12:20,166 -[audience applauding] -It's really interesting to watch. 336 00:12:20,166 --> 00:12:21,667 [Bobby] My cakes are in the oven, 337 00:12:21,667 --> 00:12:23,000 and I'm gonna get my pudding going. 338 00:12:23,000 --> 00:12:25,667 Milk and cornstarch, dark chocolate, 339 00:12:25,667 --> 00:12:27,967 vanilla, sugar, and half and half. 340 00:12:27,967 --> 00:12:30,367 I'm gonna whisk it until it gets nice and thick, 341 00:12:30,367 --> 00:12:32,066 then we'll lay it on a sheet pan, 342 00:12:32,066 --> 00:12:33,867 and put it in a blast chiller to cool it. 343 00:12:33,867 --> 00:12:34,900 [Zac] I'm looking for Bobby 344 00:12:34,900 --> 00:12:37,266 'cause Bobby can get an advantage on flavor. 345 00:12:37,266 --> 00:12:38,800 [Bobby] Now I'm gonna make my crumble. 346 00:12:38,800 --> 00:12:40,700 So, I'm gonna take some chocolate wafer cookies, 347 00:12:40,700 --> 00:12:42,800 but I'm gonna bring some flavor into this one. 348 00:12:42,800 --> 00:12:45,200 Some cinnamon and a little cayenne. 349 00:12:45,200 --> 00:12:47,000 Yeah, I'm seeing spices. Okay. 350 00:12:47,000 --> 00:12:48,467 What are you putting in there, Bobby? 351 00:12:48,467 --> 00:12:49,767 Cayenne. 352 00:12:49,767 --> 00:12:50,867 -Uh-huh. Oh. -What? 353 00:12:50,867 --> 00:12:52,200 [Bobby] I mean, I have to try something 354 00:12:52,200 --> 00:12:54,500 to kinda make the judges at least take notice. 355 00:12:54,500 --> 00:12:55,667 Is he serious? 356 00:12:55,667 --> 00:12:57,000 It's a Flay signature move. 357 00:12:57,000 --> 00:12:59,300 Bobby on the dessert dancefloor, he's like... 358 00:12:59,300 --> 00:13:01,100 -[laughing] -...throwing that cayenne. 359 00:13:01,100 --> 00:13:03,467 I just gotta go into Iron Chef mode. 360 00:13:03,467 --> 00:13:04,767 Bobby getting spicy. 361 00:13:04,767 --> 00:13:06,233 [scoffs] 362 00:13:10,100 --> 00:13:11,200 Just try and say, 363 00:13:11,200 --> 00:13:12,900 "Blackout cake" without a smile. I dare you. 364 00:13:12,900 --> 00:13:14,667 -Seriously. -[Cheri] You can't do it. 365 00:13:14,667 --> 00:13:16,967 [Bobby] My whip cream is the cherry syrup 366 00:13:16,967 --> 00:13:19,567 with Amarena cherries and heavy cream. 367 00:13:19,567 --> 00:13:21,567 [Cheri] Thirty-one minutes on the clock. 368 00:13:21,567 --> 00:13:22,567 I'll be back. 369 00:13:22,567 --> 00:13:25,000 Chocolate pudding will be the filling for my cake. 370 00:13:25,000 --> 00:13:26,867 As the half and half is heating up, 371 00:13:26,867 --> 00:13:28,767 I measure up cornstarch and cocoa powder. 372 00:13:28,767 --> 00:13:31,867 I add dark chocolate, and then I finish with gelatin. 373 00:13:31,867 --> 00:13:33,266 Is this dark chocolate? 374 00:13:33,266 --> 00:13:34,767 [Joe] We're using a dark chocolate. 375 00:13:34,767 --> 00:13:36,867 It's a 64% chocolate. 376 00:13:36,867 --> 00:13:39,100 The flavor of the chocolate is kind of acidic 377 00:13:39,100 --> 00:13:40,700 because of where the chocolate is from. 378 00:13:40,700 --> 00:13:42,567 Geez, Joe, could you be more specific? 379 00:13:42,567 --> 00:13:43,900 [audience laughing] 380 00:13:43,900 --> 00:13:45,300 Joe is still smiling! 381 00:13:45,300 --> 00:13:47,500 Unlike Bobby all miserable over there. 382 00:13:47,500 --> 00:13:49,200 [Joe and audience laughing] 383 00:13:49,200 --> 00:13:52,266 Mom! [gibberish] It's my show! [gibberish] 384 00:13:52,266 --> 00:13:53,767 [laughing] 385 00:13:53,767 --> 00:13:55,867 I'm making a whipped mascarpone for the cake, 386 00:13:55,867 --> 00:13:58,166 and it's gonna cut through the richness of the chocolate. 387 00:13:58,166 --> 00:14:00,166 [audience chuckling] 388 00:14:02,100 --> 00:14:03,767 [Bobby] Cherry whipped cream. 389 00:14:03,767 --> 00:14:06,066 -Oh, my God. I'm gonna hit you, but I can't! -I win? 390 00:14:06,066 --> 00:14:07,266 -Mmm-hmm. -Okay, good. 391 00:14:07,266 --> 00:14:08,166 Oh, my God, that's good. 392 00:14:08,166 --> 00:14:10,000 Come over here to my deep freeze. 393 00:14:10,000 --> 00:14:10,900 Okay, Bob! 394 00:14:10,900 --> 00:14:11,867 [chuckling] 395 00:14:11,867 --> 00:14:13,433 [Bobby] Making chocolate pudding. 396 00:14:15,266 --> 00:14:17,300 -Oh, that's good. -[laughing] 397 00:14:17,300 --> 00:14:19,900 -That's good. -[laughing] 398 00:14:19,900 --> 00:14:21,467 -You look great. -That's delicious. 399 00:14:21,467 --> 00:14:23,200 All right, I'll let you get back to work, okay? 400 00:14:23,200 --> 00:14:24,667 -Okay. Good to see ya. -Okay, bye! 401 00:14:24,667 --> 00:14:26,367 [laughing] 402 00:14:26,367 --> 00:14:29,467 [Joe] My cake is finished and ready to cool down. 403 00:14:29,467 --> 00:14:31,367 I pull the cake off the hot sheet tray, 404 00:14:31,367 --> 00:14:32,967 and put it onto a cooler sheet tray. 405 00:14:32,967 --> 00:14:35,467 I run my cake over to the freezer to chill it. 406 00:14:35,467 --> 00:14:36,767 Joe, are you using cherries? 407 00:14:36,767 --> 00:14:38,166 Cherries with cassis. 408 00:14:38,166 --> 00:14:39,166 Ooh, fancy! 409 00:14:39,166 --> 00:14:41,600 [Joe] Cassis is pureed blackcurrants. 410 00:14:41,600 --> 00:14:43,066 Bobby, do you have cherries? 411 00:14:43,066 --> 00:14:45,634 [Bobby] I do. With, uh, blackberries. 412 00:14:46,367 --> 00:14:47,667 You know what, I like the currants. 413 00:14:47,667 --> 00:14:49,200 It's fruity, it's acidic, 414 00:14:49,200 --> 00:14:51,100 but they're good with the sweetness of a cherry. 415 00:14:51,100 --> 00:14:52,867 [Bobby] I get my cakes out of the oven. 416 00:14:52,867 --> 00:14:54,700 I just hope it's gonna come out of the cake pan. 417 00:14:54,700 --> 00:14:56,000 Oh, he just prayed. 418 00:14:56,000 --> 00:14:57,767 [Bobby] They look good, they're nice and light, 419 00:14:57,767 --> 00:14:59,266 but now they have to cool. 420 00:14:59,266 --> 00:15:00,667 [Zac] He put them onto the board. 421 00:15:00,667 --> 00:15:03,867 You can't put the board into the blast freezer, it doesn't fit. 422 00:15:03,867 --> 00:15:06,667 [Bobby] I'm having a hard time getting them off the cutting board, 423 00:15:06,667 --> 00:15:07,867 and onto a sheet pan. 424 00:15:08,867 --> 00:15:09,800 Hmm. 425 00:15:09,800 --> 00:15:10,767 [chuckling] 426 00:15:10,767 --> 00:15:12,500 What am I going to do? 427 00:15:12,500 --> 00:15:13,867 [chuckling] And they're hot. 428 00:15:13,867 --> 00:15:15,266 [Bobby] Everything has to work. 429 00:15:15,266 --> 00:15:17,967 If one thing doesn't go well, I could be totally screwed here. 430 00:15:19,467 --> 00:15:21,033 [audience applauding] 431 00:15:23,266 --> 00:15:26,066 [Bobby] I probably should just put them on the sheet pan. 432 00:15:26,567 --> 00:15:27,467 Didn't think of that. 433 00:15:27,467 --> 00:15:29,867 -How's the cake? -[Bobby] I think it's okay. 434 00:15:29,867 --> 00:15:31,100 [laughing] 435 00:15:31,100 --> 00:15:33,266 Cool, cool, cool, cool, cool, cool, cool! 436 00:15:33,266 --> 00:15:34,867 [Zac] You've got 12 minutes. 437 00:15:34,867 --> 00:15:36,533 -[audience applauding] -Let's go! 438 00:15:37,166 --> 00:15:38,667 -Joe! -What's up? 439 00:15:38,667 --> 00:15:40,367 -[Zac] Crumble. -[Joe] This is a chocolate crumble. 440 00:15:40,367 --> 00:15:42,100 -[Zac] Okay. -[Joe] Pinch of salt, cocoa powder, 441 00:15:42,100 --> 00:15:43,300 butter, sugar. 442 00:15:43,300 --> 00:15:44,600 Guys, how do you think Joe's doing? 443 00:15:44,600 --> 00:15:46,000 -[audience cheering] -[Zac] From the back... 444 00:15:46,000 --> 00:15:49,367 -[audience cheering] -[Zac] All right! Yeah. 445 00:15:49,367 --> 00:15:52,233 That's the problem, Joe, you make it look too easy. 446 00:15:53,000 --> 00:15:54,467 -Hi. -[Bobby] How you doing? 447 00:15:54,467 --> 00:15:55,533 Good. 448 00:15:56,900 --> 00:15:58,066 -[Bobby] I'm tired of cooking. -Wow! 449 00:15:58,066 --> 00:16:00,266 -Oh, my gosh, what-- -I'm finished. 450 00:16:00,266 --> 00:16:02,367 Bobby, am I supposed to finish? 451 00:16:02,367 --> 00:16:04,000 I'm trying to get nice with a lady. 452 00:16:04,000 --> 00:16:05,567 [chuckling] 453 00:16:05,567 --> 00:16:06,767 Bobby, you're not on a date. 454 00:16:06,767 --> 00:16:07,767 A little bourbon? 455 00:16:07,767 --> 00:16:09,100 -Are you serious? -Cheers! 456 00:16:09,100 --> 00:16:11,634 I think Bobby needs a drink 'cause he knows he's about to lose. 457 00:16:12,667 --> 00:16:13,600 [Bobby] How's that? 458 00:16:13,600 --> 00:16:14,667 It's strong. 459 00:16:14,667 --> 00:16:16,600 -How do I look? -Good. 460 00:16:16,600 --> 00:16:19,700 [laughing] 461 00:16:19,700 --> 00:16:22,000 [Zac] Bobby, where's your... Where's your food? 462 00:16:22,000 --> 00:16:23,767 -What food? -[chuckling] 463 00:16:23,767 --> 00:16:25,600 All right, guys, let's hear it 464 00:16:25,600 --> 00:16:28,300 for Bobby "Don't Count Me Out" Flay! 465 00:16:28,300 --> 00:16:29,867 [applauding] 466 00:16:29,867 --> 00:16:32,467 [Bobby] Now I'm gonna build it after I take it out of the blast chiller. 467 00:16:32,467 --> 00:16:33,767 I gotta go, baby. Gotta go! 468 00:16:33,767 --> 00:16:35,667 So, I have three layers of cake, 469 00:16:35,667 --> 00:16:37,300 I put the pudding on each layer, 470 00:16:37,300 --> 00:16:40,200 slater it evenly, stack the cakes. 471 00:16:40,200 --> 00:16:42,333 This is the best chocolate cake you've ever seen. 472 00:16:42,867 --> 00:16:44,467 -I don't know. -[chuckling] 473 00:16:44,467 --> 00:16:47,100 Building a cake is a very delicate process. 474 00:16:47,100 --> 00:16:48,700 Pull my cake out of the freezer, 475 00:16:48,700 --> 00:16:50,600 I add the chocolate pudding, 476 00:16:50,600 --> 00:16:54,000 and then I fold the cake over to make the layers. 477 00:16:54,000 --> 00:16:56,367 -[Bobby] How much time? -[Zac] Two minutes. 478 00:16:56,367 --> 00:16:58,367 [Bobby] I take the Mexican cinnamon crumb on top. 479 00:16:58,367 --> 00:16:59,567 He's dusting it. 480 00:16:59,567 --> 00:17:03,900 [Joe] I put down my cherries and shaved dark chocolate. 481 00:17:03,900 --> 00:17:05,567 As I'm cutting into the cake slices, 482 00:17:05,567 --> 00:17:07,467 some of them are starting to fall apart. 483 00:17:07,467 --> 00:17:09,567 [Zac] They're not cool. They're not cool. 484 00:17:09,567 --> 00:17:11,467 I'm starting to think beating Bobby 485 00:17:11,467 --> 00:17:12,800 is not gonna be as easy as I thought. 486 00:17:12,800 --> 00:17:14,667 [Cheri] Bobby, are you gonna have time to cut the cake? 487 00:17:14,667 --> 00:17:15,867 Yep. 488 00:17:15,867 --> 00:17:17,266 I cut the slices, 489 00:17:17,266 --> 00:17:19,500 I put it next to some of that blackberry cherry whipped cream. 490 00:17:19,500 --> 00:17:21,800 -Looks good. -[Zac] This is insane. 491 00:17:21,800 --> 00:17:24,166 It actually looks like Bobby might pull this off. 492 00:17:24,166 --> 00:17:25,200 What about Joe? 493 00:17:25,200 --> 00:17:26,967 [Zac] I don't know, man! 494 00:17:26,967 --> 00:17:28,066 [Cheri] Twenty seconds! 495 00:17:28,066 --> 00:17:31,200 Luckily, I made extra cake so I can cut a new slice. 496 00:17:31,200 --> 00:17:32,767 Ten, nine... 497 00:17:32,767 --> 00:17:34,800 [Joe] Once the crumble is on top of the cake, 498 00:17:34,800 --> 00:17:37,467 I garnish with whipped mascarpone. 499 00:17:37,467 --> 00:17:40,166 [with audience] ...three, two, one... 500 00:17:40,166 --> 00:17:41,867 [applauding] 501 00:17:41,867 --> 00:17:43,767 Good job. Thank you so much. 502 00:17:43,767 --> 00:17:45,367 [Joe] I'm proud of the cake that I made, 503 00:17:45,367 --> 00:17:47,767 but Bobby's looks pretty good. 504 00:17:47,767 --> 00:17:49,934 [Bobby] I mean, there's cake on a plate. 505 00:17:54,000 --> 00:17:56,266 You both finished. Congratulations. 506 00:17:56,266 --> 00:17:58,767 Now we would like to introduce you to the judges. 507 00:17:58,767 --> 00:18:02,767 First up, TV host and pastry chef, Raiza Costa. 508 00:18:02,767 --> 00:18:07,100 Founder of Baked By Dan, Dan Langan. 509 00:18:07,100 --> 00:18:10,066 Master baker of Polly Cooks & Eats, 510 00:18:10,066 --> 00:18:11,367 Paulette Goto. 511 00:18:11,367 --> 00:18:12,467 [applauding] 512 00:18:12,467 --> 00:18:13,867 [Zac] Judges, 513 00:18:13,867 --> 00:18:16,266 please start with the first Brooklyn Blackout Cake in front of you. 514 00:18:16,266 --> 00:18:18,634 [intense music plays] 515 00:18:27,066 --> 00:18:28,100 All right, Raiza. 516 00:18:28,100 --> 00:18:30,767 I love how fluffy this cake is. 517 00:18:30,767 --> 00:18:34,767 The Amarena cherry flavor, it's amazing. 518 00:18:34,767 --> 00:18:38,000 I think this cake is lacking a little bit more pudding. 519 00:18:38,000 --> 00:18:39,967 I miss having a thicker layer. 520 00:18:39,967 --> 00:18:41,767 [Dan Langan] I taste the blackberry whipped cream, 521 00:18:41,767 --> 00:18:43,700 I taste the cherry and that little bit of spice, 522 00:18:43,700 --> 00:18:46,066 whatever it was, it's good stuff. 523 00:18:46,066 --> 00:18:47,867 But I wish there was more pudding. 524 00:18:47,867 --> 00:18:50,800 'Cause this is a Brooklyn Blackout Cake and we need that pudding. 525 00:18:50,800 --> 00:18:53,200 This is a really delicious chocolate cake. 526 00:18:53,200 --> 00:18:55,567 It's soft, it's cold, it's creamy. 527 00:18:55,567 --> 00:18:57,967 Really like the pudding, it was really smooth, 528 00:18:57,967 --> 00:18:59,000 it had a really good flavor. 529 00:18:59,000 --> 00:19:01,467 I wish it tastes a little more chocolatey. 530 00:19:01,467 --> 00:19:05,033 But the flavored cream was just magic. 531 00:19:05,567 --> 00:19:06,500 Thank you, judges. 532 00:19:06,500 --> 00:19:09,667 Do that old Brooklyn Blackout "switcheroo". 533 00:19:16,367 --> 00:19:17,567 Raiza, what do you think? 534 00:19:17,567 --> 00:19:19,266 I love cassis... 535 00:19:19,266 --> 00:19:20,767 and I'm pretty sure there's some here 536 00:19:20,767 --> 00:19:22,300 because I tasted it right away. 537 00:19:22,300 --> 00:19:25,700 And I think it compliments the chocolate cake very well. 538 00:19:25,700 --> 00:19:28,300 Having some texture on top, it's amazing. 539 00:19:28,300 --> 00:19:30,800 But I miss having more pudding here again. 540 00:19:30,800 --> 00:19:33,367 The fact that it only has two layers, 541 00:19:33,367 --> 00:19:35,667 it's like, "Where's the chocolate pudding?" 542 00:19:35,667 --> 00:19:39,000 I feel like I'm at the dessert course of, like, a fancy date. 543 00:19:39,000 --> 00:19:42,467 Those cherries, and the flavor that was packed into those 544 00:19:42,467 --> 00:19:44,367 seems like it took days to create. 545 00:19:44,367 --> 00:19:46,200 I wish there was just a bit more cream, though, 546 00:19:46,200 --> 00:19:48,967 just to balance out all the big chocolate flavors. 547 00:19:48,967 --> 00:19:51,000 But, overall, it was really fantastic. 548 00:19:51,000 --> 00:19:53,867 I loved the presentation, and I love the taste. 549 00:19:53,867 --> 00:19:55,500 I like that it was just the two layers. 550 00:19:55,500 --> 00:19:57,000 I thought the pudding was good. 551 00:19:57,000 --> 00:19:59,066 If I could, I'd have more of the cherries. 552 00:19:59,900 --> 00:20:02,367 We can't wait to see how this turns out. 553 00:20:02,367 --> 00:20:04,700 Please take a vote. 554 00:20:04,700 --> 00:20:07,734 Um, if I was a betting man, I'd probably bet on Joe. 555 00:20:08,266 --> 00:20:09,467 I'm scared, Zac. 556 00:20:09,467 --> 00:20:12,533 But will see what happens. [chuckling] 557 00:20:14,700 --> 00:20:15,867 I am shook. 558 00:20:16,967 --> 00:20:18,166 This is not unanimous. 559 00:20:20,100 --> 00:20:21,367 [Cheri] And the winner is... 560 00:20:23,266 --> 00:20:24,467 Thank God. Chef Joe! 561 00:20:24,467 --> 00:20:26,867 [laughing and applause] 562 00:20:26,867 --> 00:20:28,000 [Bobby] Good job. 563 00:20:28,000 --> 00:20:29,667 -I'm happy for you. -Thank you so much. 564 00:20:30,867 --> 00:20:33,667 For us, it was about the flavor in the cherries, 565 00:20:33,667 --> 00:20:35,066 and the combination of textures 566 00:20:35,066 --> 00:20:37,367 with the cake and the crumble on top and the pudding 567 00:20:37,367 --> 00:20:38,967 that led us to choose your cake. 568 00:20:38,967 --> 00:20:40,166 Thank you. 569 00:20:40,166 --> 00:20:41,834 But, Bobby, you did get a vote. 570 00:20:42,567 --> 00:20:44,266 [laughing] 571 00:20:44,266 --> 00:20:45,900 -[audience cheering] -Congratulations. 572 00:20:45,900 --> 00:20:47,266 Thanks for being here. 573 00:20:47,266 --> 00:20:49,967 Bobby gave me a run for my money 574 00:20:49,967 --> 00:20:52,634 with this one, so it feels really good to be on top. 575 00:20:53,166 --> 00:20:55,100 The Blackout got a knockout. 576 00:20:55,100 --> 00:20:56,100 Sorry, Bob! 577 00:20:56,100 --> 00:20:58,667 I'm Joe Murphy, and I just Beat Bobby Flay! 578 00:20:58,667 --> 00:20:58,867 [cheering]