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We all know life can be tough, but,
when I bake,
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somehow it makes me feel that
little bit better.
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00:00:07,551 --> 00:00:09,807
A soothing slice of cake...
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00:00:09,832 --> 00:00:12,007
Double-layered deliciousness.
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00:00:12,032 --> 00:00:14,617
...the smell of freshly made bread...
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00:00:15,871 --> 00:00:19,367
...the comforting crunch of a biscuit
straight out of the oven.
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00:00:19,392 --> 00:00:21,927
Sometimes, when you want something
really sweet,
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you want it to hit the spot.
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00:00:23,871 --> 00:00:27,497
For me, baking really is my happy
place.
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00:00:27,522 --> 00:00:29,617
And I want it to be yours, too.
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00:00:29,642 --> 00:00:33,087
Which is why I'm returning to my
first true love.
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00:00:33,112 --> 00:00:36,167
It's the little details that make it
look beautiful.
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You're going to love it.
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00:00:37,722 --> 00:00:39,807
From easy, everyday treats...
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Oh, gosh, that's good!
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00:00:41,162 --> 00:00:43,887
...to indulgent desserts to share...
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00:00:43,912 --> 00:00:47,567
Sometimes you've got to just throw
all the chocolate at it.
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00:00:47,592 --> 00:00:50,846
...there will be bakes for every
occasion.
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00:00:50,871 --> 00:00:52,447
Oh, my goodness!
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00:00:53,551 --> 00:00:56,726
Plus, I'll be showcasing some of the
bakers and pastry chefs
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I most admire, from across the UK.
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Once I've finished a cake, it's that
kid in the sweet shop moment.
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I love that.
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00:01:05,362 --> 00:01:08,497
So, let's bake, eat and be happy!
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This week, we're in chocolate heaven
with my dangerously delicious bakes.
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I very rarely sing, but this brownie
makes me sing!
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00:01:23,112 --> 00:01:25,646
My magical caramel and chocolate
flan
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is guaranteed to blow your mind.
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That, my friends, is what baking
is all about.
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Some super-tasty madeleines are
given
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an extra chocolaty edge.
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Just look at where the chocolate
just kind of coats those ridges.
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Plus, my ever so moreish twist
on the classic cobbler.
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Delicious, and everything that
you need -
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all in one bowl.
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00:01:51,551 --> 00:01:54,526
First up, my massively indulgent
brownies -
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perfect for that ultimate
chocolate fix.
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00:02:00,192 --> 00:02:05,057
Baking with chocolate is one of
life's great treats.
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I have this saying,
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money can't buy you happiness,
but brownies can.
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Need I say more?
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# And I get the sweetest
feeling... #
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It doesn't get better than this -
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a fudgy brownie base topped with
sweet dulce de leche
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and rich orange cheesecake.
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Three layers of deliciousness.
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Surely it's our life's mission
to eat the best brownie?
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That is literally all I do.
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00:02:33,641 --> 00:02:36,357
And this is the best brownie
you will ever make.
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00:02:36,382 --> 00:02:39,387
And I'm starting with that brownie
base -
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250g of dark chocolate
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00:02:41,542 --> 00:02:44,107
and 250g of unsalted butter,
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00:02:44,132 --> 00:02:46,227
and turn the heat on really low,
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like the lowest heat you can
get it.
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00:02:48,691 --> 00:02:51,996
Add 280g of brown sugar to
four eggs
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00:02:52,021 --> 00:02:53,907
and whiz until light and fluffy.
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00:02:58,382 --> 00:03:01,437
It's a lovely kind of light,
almost caramelly colour,
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00:03:01,462 --> 00:03:03,267
and it's tripled in size.
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00:03:03,292 --> 00:03:06,517
So now I'm going to add my
chocolate mixture.
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00:03:08,972 --> 00:03:10,907
I think chocolate is one of those
things,
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00:03:10,932 --> 00:03:13,616
it's like when you're in
a crowded room
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00:03:13,641 --> 00:03:16,227
and someone says,
"l don't like chocolate."
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00:03:16,252 --> 00:03:19,666
Often that comment is enough to stop
a whole conversation,
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00:03:19,691 --> 00:03:23,437
because I think most of us
really like chocolate,
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00:03:23,462 --> 00:03:25,027
but I can see why -
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it makes you feel good.
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Then, add 120g of plain flour.
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00:03:37,891 --> 00:03:40,027
We don't want any raising agents
in there.
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00:03:40,052 --> 00:03:41,866
If you want that lovely
dense brownie,
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00:03:41,891 --> 00:03:43,616
you don't add self-raising flour
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00:03:43,641 --> 00:03:46,666
because you get a lift
and it becomes cake.
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00:03:46,691 --> 00:03:48,107
We're not making cake.
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I want to make my brownies taste
as chocolaty as possible.
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00:03:54,542 --> 00:03:56,746
And, for that, I have a secret
weapon -
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00:03:56,771 --> 00:03:58,866
instant coffee.
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00:03:58,891 --> 00:04:00,827
This brownie's not going to taste
like coffee,
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00:04:00,852 --> 00:04:02,387
but what coffee does,
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00:04:02,412 --> 00:04:05,546
it enhances the flavour
of the cocoa.
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00:04:05,571 --> 00:04:08,907
And you take your brownie
to a whole other place.
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00:04:08,932 --> 00:04:11,996
It's like a chocolate,
cocoa-flavoured explosion.
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00:04:12,021 --> 00:04:14,796
In goes 30g of cocoa powder...
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Straight in.
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00:04:16,212 --> 00:04:17,746
...my cooled coffee...
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...and a pinch of salt.
85
00:04:22,462 --> 00:04:24,307
And then give that a quick stir.
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00:04:26,182 --> 00:04:27,546
My kids love brownies.
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That's their favourite thing.
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00:04:28,891 --> 00:04:31,267
My daughter has a very special name.
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She calls these brownies Turn Your
Frownie Upside Downie Brownie.
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00:04:34,972 --> 00:04:36,907
And, I mean, she's not wrong.
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They do turn your frownies upside
down...
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...nie.
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00:04:42,492 --> 00:04:45,467
I'm ramping up the cocoa content
with chocolate chips,
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00:04:45,492 --> 00:04:48,107
adding a teaspoon of flour for
a nifty little trick.
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00:04:50,212 --> 00:04:52,437
But, by adding the flour,
what they do is,
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00:04:52,462 --> 00:04:53,827
they cling on.
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00:04:53,852 --> 00:04:55,587
So what'll happens is,
when I mix it in,
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they'll suspend themselves
throughout the brownie mix
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without sinking right down
to the bottom.
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00:05:09,052 --> 00:05:11,357
Pop that chocolaty mix into
the oven.
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00:05:13,102 --> 00:05:15,077
Of course, you could stop here
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00:05:15,102 --> 00:05:16,996
and have a perfectly good brownie,
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00:05:17,021 --> 00:05:19,437
but I'm going all out on this baby!
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Once chilled, it's time
for layer number two.
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00:05:25,821 --> 00:05:28,996
So, I've got 450g of
dulce de leche,
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00:05:29,021 --> 00:05:31,157
which is like salted caramel.
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00:05:31,182 --> 00:05:33,947
It's evaporated milk that's
boiled for so long.
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00:05:33,972 --> 00:05:35,977
I mean, this is how good it is.
Just watch.
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Anything that comes out
this slow is good.
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Look at it go.
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For a bit of crunch, I'm adding
200g of toasted hazelnuts.
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In my book, a brownie
isn't a brownie without nuts.
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That's going to be our second layer.
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If this isn't exciting you,
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then you are dead inside.
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00:06:05,821 --> 00:06:08,107
Then back into the freezer
for half an hour
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00:06:08,132 --> 00:06:10,616
before I start on my final layer -
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cheesecake!
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00:06:12,742 --> 00:06:14,796
To make the ultimate brownie,
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00:06:14,821 --> 00:06:17,307
I wanted to put everything
that I really like.
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00:06:17,332 --> 00:06:18,666
I love chocolate,
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00:06:18,691 --> 00:06:20,307
I love dulce de leche,
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00:06:20,332 --> 00:06:21,717
and I love cheesecake.
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So I put them all together.
And did they work?
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Yes, they did.
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00:06:27,132 --> 00:06:31,387
I've got 300g of cream cheese.
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To that, I'm adding two eggs,
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00:06:33,641 --> 00:06:35,387
100g of caster sugar,
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00:06:35,412 --> 00:06:37,467
the zest of an orange...
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00:06:37,492 --> 00:06:40,027
I want to make this really zesty
and fresh,
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00:06:40,052 --> 00:06:43,546
and I want it to be a complete
contrast from the chocolate
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00:06:43,571 --> 00:06:45,357
and the dulce de leche.
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00:06:45,382 --> 00:06:48,666
...almond extract and a tablespoon
of flour.
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00:06:54,532 --> 00:06:58,257
I think I have made enough brownie
blocks
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00:06:58,282 --> 00:07:00,437
to build a whole house.
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00:07:00,462 --> 00:07:01,947
A decent-sized house -
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00:07:01,972 --> 00:07:04,616
three- bed, two- bathroom,
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00:07:04,641 --> 00:07:05,717
shed, maybe.
139
00:07:06,742 --> 00:07:08,307
THAT many brownies.
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00:07:08,332 --> 00:07:13,227
So, I'm going to pour our very last
layer on top.
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00:07:15,612 --> 00:07:19,546
That goes back in the oven
for 30 minutes.
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00:07:19,571 --> 00:07:22,307
Then into the fridge to cool
overnight.
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00:07:24,252 --> 00:07:26,507
You could cheat and get it out
earlier.
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00:07:26,532 --> 00:07:30,866
But I promise you, this is one
brownie that's worth the wait.
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OK, OK, OK.
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# I know you want to look inside
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# And you want to see this brownie
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# That we worked so hard to make. #
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I very rarely sing, but this brownie
makes me sing!
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I just want to pick it up
and go...
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For my final flourish -
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a dusting of cocoa.
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OK.
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My heart races a little bit
just before I cut something.
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We've got a dark chocolate
chip-filled brownie.
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Then we've got dulce de leche
and roasted hazelnut.
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00:08:15,212 --> 00:08:17,437
And then we've got orange
cheesecake.
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And, just to finish it off,
we've got some cocoa.
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There you have it -
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the brownie to end all brownies.
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I mean, if you're going to have a
brownie,
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make it the ultimate one.
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Sweetest feeling
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Sweetest feeling
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Money can't buy you happiness.
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But brownies can.
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There are some clays
when only chocolate will help.
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And, for those times, I'm taking
a homely American dessert
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and adding a generous dose of cocoa.
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00:09:06,021 --> 00:09:08,157
If anyone in my house needs
cheering up,
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I like to bake them a pudding,
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and this chocolaty take on a classic
is my simple but delicious way
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to say I love you.
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00:09:18,532 --> 00:09:21,157
My comforting cobbler is a
heavenly mix
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of stewed fruit topped
with chocolate
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and coconut sponge cobbles.
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I'm starting by roughly chopping
some fresh peaches and plums.
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The cobbler is basically
the American cousin
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of a crumble.
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You've got that lovely kind of
gently stewed fruit underneath,
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and it's the top
that makes the cobbles.
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If we were going to pick one day
where we have a pudding,
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it's usually on a Friday.
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That's our special day,
usually because school's out,
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00:09:52,932 --> 00:09:54,357
it's the weekend,
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00:09:54,382 --> 00:09:57,187
and that's the day when everybody
goes to the mosque, on a Friday.
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That's the day where I make
a lovely, great big pudding
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that we stick in the middle.
189
00:10:02,052 --> 00:10:04,257
And, to me, a pudding is the kind
of thing
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00:10:04,282 --> 00:10:06,507
that needs a bit of custard or
a bit of ice cream.
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00:10:06,532 --> 00:10:08,387
You get your spoon in,
and you go,
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00:10:08,412 --> 00:10:10,157
and it's hot and it's delicious.
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00:10:10,182 --> 00:10:12,307
I'm going to pop
my fruit straight in there.
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Sprinkle over 50g
of caster sugar.
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00:10:19,492 --> 00:10:22,746
Here's a tip to make the most of
all those lovely juices
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00:10:22,771 --> 00:10:24,827
that will come out of the fruit
when they're baked.
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00:10:26,102 --> 00:10:28,187
By adding cornflour,
what happens is,
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00:10:28,212 --> 00:10:29,746
that cornflour traps that juice,
199
00:10:29,771 --> 00:10:33,996
and what you get is a lovely,
thick, delicious fruit juice
200
00:10:34,021 --> 00:10:36,886
underneath that isn't just watery.
201
00:10:36,911 --> 00:10:40,327
So I'm going to add two tablespoons
of that.
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00:10:40,352 --> 00:10:41,686
All over.
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00:10:43,232 --> 00:10:44,737
Squidge that all in.
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00:10:46,041 --> 00:10:48,566
Then add 125g of blueberries...
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00:10:50,791 --> 00:10:53,177
...and a handful
of fresh mint leaves.
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00:10:55,232 --> 00:10:58,407
Right now, you can smell how fresh
this is.
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00:10:58,432 --> 00:11:01,097
But we want to make it even fresher
than it already is.
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00:11:01,122 --> 00:11:03,177
We're going to add the zest
of a lemon.
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00:11:06,402 --> 00:11:09,277
Making my chocolate cobbles
is really easy.
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00:11:09,302 --> 00:11:14,047
I'm using 150g of soft butter
and 150g of sugar.
211
00:11:14,072 --> 00:11:19,247
Then I'm going to quickly just bring
the two together.
212
00:11:19,272 --> 00:11:20,886
Add three eggs...
213
00:11:22,152 --> 00:11:24,607
...150g of self-raising flour...
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00:11:25,791 --> 00:11:27,886
...and 30g of cocoa powder.
215
00:11:29,041 --> 00:11:31,247
So, we're going to add the cocoa
straight in.
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00:11:33,872 --> 00:11:37,127
OK, so what we're looking for is
an unctuous, thick,
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00:11:37,152 --> 00:11:40,016
chocolaty, delicious batter.
218
00:11:40,041 --> 00:11:43,566
Look at that - yummy, chocolaty
cake batter,
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00:11:43,591 --> 00:11:46,886
the kind that will be stolen
by a child, no doubt,
220
00:11:46,911 --> 00:11:49,047
at some point.
221
00:11:49,072 --> 00:11:50,816
But we're not finished!
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00:11:50,841 --> 00:11:54,327
Last to go in is 50g each of
desiccated coconut
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00:11:54,352 --> 00:11:55,686
and chocolate chips.
224
00:11:57,512 --> 00:11:59,277
Yeah! Go on!
225
00:11:59,302 --> 00:12:01,816
And then give that a quick mix
around.
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00:12:03,872 --> 00:12:07,816
To make the perfect cobbles, here's
a handy little hint.
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00:12:07,841 --> 00:12:10,766
I like to use an ice cream scoop,
228
00:12:10,791 --> 00:12:13,177
and get some scoops in there.
229
00:12:13,202 --> 00:12:15,457
Let's make some cobbles!
230
00:12:15,482 --> 00:12:17,207
And then just pop them on.
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00:12:21,072 --> 00:12:24,127
As the fruit bakes and stews
down and softens,
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00:12:24,152 --> 00:12:26,847
the chocolaty cobbles on top will
start to bake,
233
00:12:26,872 --> 00:12:30,127
and some of them willjoin together.
Others, they won't.
234
00:12:30,152 --> 00:12:31,566
You kind of can't control it.
235
00:12:31,591 --> 00:12:33,997
It'll do what it wants to do.
236
00:12:34,022 --> 00:12:35,377
There you go.
237
00:12:35,402 --> 00:12:37,207
And it's ready to go in the oven.
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00:12:39,482 --> 00:12:45,886
# There's nothing like this
239
00:12:45,911 --> 00:12:47,686
# There's nothing... #
240
00:12:47,711 --> 00:12:48,766
Oh, yes! Look at that!
241
00:12:48,791 --> 00:12:50,177
Look at that. Look at that.
242
00:12:52,762 --> 00:12:54,607
See what I mean about the cobbles?
243
00:12:54,632 --> 00:12:58,487
Look at them. You plonk them on and
they kind of go where they want.
244
00:12:58,512 --> 00:13:00,047
On top of the fruit.
245
00:13:00,072 --> 00:13:02,886
To perfect my glorious ode to
chocolate and fruit,
246
00:13:02,911 --> 00:13:05,327
I'm drizzling over melted
milk chocolate.
247
00:13:07,122 --> 00:13:10,607
Sometimes you've got to just throw
all the chocolate at it.
248
00:13:10,632 --> 00:13:11,847
0h, yes!
249
00:13:14,232 --> 00:13:17,686
Molten chocolate paired with
soft summer fruits.
250
00:13:17,711 --> 00:13:21,886
My take on the cobbler is the
ultimate feel-good pud.
251
00:13:23,552 --> 00:13:25,527
Oh, go on. Maybe just a little
bit more.
252
00:13:40,711 --> 00:13:44,407
Delicious soft fruit -
lovely, zesty and tangy.
253
00:13:44,432 --> 00:13:45,737
And then the cobbler.
254
00:13:45,762 --> 00:13:48,886
You can see crispy in parts and
still gooey in other bits.
255
00:13:48,911 --> 00:13:51,277
So this is the best thing
about puddings -
256
00:13:51,302 --> 00:13:54,886
they're warm, they're delicious and
everything that you need,
257
00:13:54,911 --> 00:13:56,636
all in one bowl.
258
00:13:58,352 --> 00:13:59,686
Mm-hm!
259
00:14:03,202 --> 00:14:04,997
I love baking with chocolate.
260
00:14:05,022 --> 00:14:06,247
But, across the country,
261
00:14:06,272 --> 00:14:09,457
there are lucky, lucky people who
get to work with it
262
00:14:09,482 --> 00:14:11,327
every day of their lives.
263
00:14:12,632 --> 00:14:16,847
In Bedfordshire, master chocolatier
Aneesh Popat shares my passion
264
00:14:16,872 --> 00:14:18,097
for the sweet stuff,
265
00:14:18,122 --> 00:14:20,327
winning awards for innovation and
producing
266
00:14:20,352 --> 00:14:24,737
some of the most heavenly chocolates
you can lay your hands on.
267
00:14:24,762 --> 00:14:30,327
Chocolate is just brilliant
to work with. In every way.
268
00:14:30,352 --> 00:14:32,457
It smells amazing.
269
00:14:32,482 --> 00:14:34,917
The viscosity and the way it moves.
270
00:14:34,942 --> 00:14:37,207
It's not just a food.
271
00:14:37,232 --> 00:14:38,737
It's an art.
272
00:14:38,762 --> 00:14:40,816
And there's a science to it as well.
273
00:14:40,841 --> 00:14:43,377
And it's everybody's favourite
ingredient.
274
00:14:45,992 --> 00:14:49,097
Aneesh's creations have been snapped
up by royalty,
275
00:14:49,122 --> 00:14:52,207
luxury hotels and Michelin-starred
restaurants alike.
276
00:14:56,152 --> 00:14:58,047
I'm going to be making my favourite
recipe,
277
00:14:58,072 --> 00:14:59,766
which is a chocolate tart
278
00:14:59,791 --> 00:15:02,207
filled with chocolate ganache and
lots and lots
279
00:15:02,232 --> 00:15:03,457
of chocolate decorations.
280
00:15:03,482 --> 00:15:08,016
I'm using 50% milk chocolate and
50% dark chocolate in the recipe,
281
00:15:08,041 --> 00:15:10,886
and the reason I use both is you get
that nice deep cocoa flavours
282
00:15:10,911 --> 00:15:12,277
that the dark chocolate brings,
283
00:15:12,302 --> 00:15:16,297
but then you still get that lovely,
creamy milky chocolate we all love.
284
00:15:16,322 --> 00:15:18,487
Aneesh has an unconventional
approach
285
00:15:18,512 --> 00:15:20,886
to making his signature ganache.
286
00:15:20,911 --> 00:15:22,967
We're actually making a water-based
ganache.
287
00:15:22,992 --> 00:15:25,487
There's no cream or butter
in this part,
288
00:15:25,512 --> 00:15:27,847
and that is because we want
a really light
289
00:15:27,872 --> 00:15:30,457
and delicate chocolate ganache.
290
00:15:31,992 --> 00:15:34,686
Water's the perfect ingredient
because it's flavourless.
291
00:15:34,711 --> 00:15:37,097
You just get all the notes that
the cocoa and the chocolate
292
00:15:37,122 --> 00:15:38,967
has to offer, whereas,
cream and butter,
293
00:15:38,992 --> 00:15:41,047
the heavy fats mask your palate.
294
00:15:41,072 --> 00:15:43,016
The water ganache is pure.
295
00:15:43,041 --> 00:15:45,407
You're getting half the calories
and a quarter of the fat
296
00:15:45,432 --> 00:15:47,766
because, you know, water is free of
all those things.
297
00:15:51,942 --> 00:15:53,886
I love working with chocolate.
298
00:15:55,711 --> 00:15:57,377
As they say, if the answer's
chocolate,
299
00:15:57,402 --> 00:15:59,487
who cares what the question is?
300
00:15:59,512 --> 00:16:02,097
# Happiness in liquid form
301
00:16:02,122 --> 00:16:04,167
# I'm drinking it down
302
00:16:04,192 --> 00:16:06,377
# ljust wanna drown... #
303
00:16:06,402 --> 00:16:07,737
Chocolate is always a feature,
304
00:16:07,762 --> 00:16:10,247
and it's always been a part
of my life, really.
305
00:16:10,272 --> 00:16:11,847
I always had a sweet tooth.
306
00:16:11,872 --> 00:16:13,277
Growing up, in my teenage,
307
00:16:13,302 --> 00:16:15,457
there was a lot of sciencey
chefs on the scene,
308
00:16:15,482 --> 00:16:17,407
and that really interested me.
309
00:16:17,432 --> 00:16:19,047
I had a maths background,
310
00:16:19,072 --> 00:16:23,657
and to see molecular recipes
and smoke pouring out
311
00:16:23,682 --> 00:16:26,636
and bubbling, and all these
different things in chemistry,
312
00:16:26,661 --> 00:16:29,167
but in food, really ticked my box.
313
00:16:29,192 --> 00:16:31,016
This is a process called tempering,
314
00:16:31,041 --> 00:16:33,566
and what we're doing is, we're
getting the chocolate
315
00:16:33,591 --> 00:16:35,566
to be in the right crystal
structure.
316
00:16:35,591 --> 00:16:37,407
If you're chocolate's not tempered
properly
317
00:16:37,432 --> 00:16:38,686
then it won't set.
318
00:16:38,711 --> 00:16:41,247
So, by swishing it around the table,
we're cooling it down,
319
00:16:41,272 --> 00:16:44,207
but we're also agitating
the cocoa butter, which
320
00:16:44,232 --> 00:16:45,886
creates the right crystal structure.
321
00:16:45,911 --> 00:16:47,636
This is what making
chocolate's all about.
322
00:16:48,992 --> 00:16:52,636
Once his ganache has set, Aneesh's
tart is topped with berries
323
00:16:52,661 --> 00:16:55,207
and ready for his finishing touches.
324
00:16:55,232 --> 00:16:59,636
So, this is my favourite bit now,
which is melting the disc
325
00:16:59,661 --> 00:17:00,847
into the fruits.
326
00:17:00,872 --> 00:17:03,047
And I've got a heat gun for that.
327
00:17:08,552 --> 00:17:09,886
That's perfect.
328
00:17:09,911 --> 00:17:14,207
I'm going to now take the shards
and start building the 3D effect.
329
00:17:21,122 --> 00:17:22,607
Yeah, that's looking perfect.
330
00:17:23,762 --> 00:17:27,457
Aneesh's tart is quite possibly the
most stunning chocolate creation
331
00:17:27,482 --> 00:17:28,886
I've ever seen,
332
00:17:28,911 --> 00:17:32,487
and I'd be proud to have that as
a centrepiece on my table.
333
00:17:39,152 --> 00:17:40,377
Let's be honest,
334
00:17:40,402 --> 00:17:42,737
chocolate doesn't have to be just
for dessert.
335
00:17:42,762 --> 00:17:46,016
It's something we can crave
at any time of the day.
336
00:17:47,552 --> 00:17:50,207
If your go-to chocolate fix
is a biscuit,
337
00:17:50,232 --> 00:17:53,407
then I've got the perfect recipe to
change things up.
338
00:17:56,911 --> 00:18:00,457
My dark treacle and star anise
madeleines are perfect
339
00:18:00,482 --> 00:18:02,816
for a sweet treat.
340
00:18:02,841 --> 00:18:04,527
And, to satisfy your cravings,
341
00:18:04,552 --> 00:18:07,566
they've been dunked in rich
dark chocolate.
342
00:18:10,942 --> 00:18:13,207
These are my mum's absolute
favourite,
343
00:18:13,232 --> 00:18:15,247
and we used to buy them from the
Asian supermarket
344
00:18:15,272 --> 00:18:17,566
and they would have a little
orange tag that said 89p,
345
00:18:17,591 --> 00:18:19,207
which I didn't think was that bad.
346
00:18:19,232 --> 00:18:21,016
I think they had a hint of lemon,
347
00:18:21,041 --> 00:18:23,247
and that's why I think my mum
liked them.
348
00:18:23,272 --> 00:18:25,607
Because there was something very
plain about that flavour.
349
00:18:25,632 --> 00:18:26,816
And she just...
350
00:18:26,841 --> 00:18:28,247
And she doesn't like chocolate.
351
00:18:28,272 --> 00:18:29,327
I know.
352
00:18:30,482 --> 00:18:33,454
These bite-sized bakes are not only
easy,
353
00:18:33,479 --> 00:18:35,590
they're delicious, too!
354
00:18:35,615 --> 00:18:39,799
I'm starting with two eggs and
100g of soft brown sugar.
355
00:18:46,495 --> 00:18:50,549
Now we're going to add our treacle.
356
00:18:50,574 --> 00:18:52,619
I LOVE this Stuff!
357
00:18:52,644 --> 00:18:54,150
Not only does it add sweetness,
358
00:18:54,175 --> 00:18:55,869
but there's this smokiness
to treacle
359
00:18:55,894 --> 00:18:58,080
that you can't get with
anything else.
360
00:18:58,105 --> 00:19:00,440
One tablespoon goes in,
361
00:19:00,465 --> 00:19:02,510
and, for a subtle aniseedy flavour,
362
00:19:02,535 --> 00:19:05,590
a quarter of a teaspoon of ground
star anise.
363
00:19:05,615 --> 00:19:08,619
Star anise is one of my favourite
spices because it can be used
364
00:19:08,644 --> 00:19:09,900
in all sorts of things.
365
00:19:09,925 --> 00:19:12,310
You can use it in curries,
you can use it in tea,
366
00:19:12,335 --> 00:19:14,110
you can use it in madeleines.
367
00:19:14,135 --> 00:19:16,869
Star anise and dark chocolate...
368
00:19:16,894 --> 00:19:18,150
Straight in.
369
00:19:18,175 --> 00:19:20,030
Whiz until light and fluffy.
370
00:19:22,745 --> 00:19:24,510
OK, we're there.
371
00:19:24,535 --> 00:19:25,950
Nearly.
372
00:19:27,535 --> 00:19:30,510
Now, I'm adding 100g of plain
flour,
373
00:19:30,535 --> 00:19:32,590
a teaspoon of baking powder...
374
00:19:34,285 --> 00:19:37,310
...and 100g of melted
unsalted butter.
375
00:19:39,824 --> 00:19:41,030
Quick whiz.
376
00:19:43,535 --> 00:19:44,950
That's it. Right.
377
00:19:46,694 --> 00:19:48,310
When greasing your madeleine tin,
378
00:19:48,335 --> 00:19:51,230
be sure to get the butter into all
the little dips
379
00:19:51,255 --> 00:19:53,310
so that the cakes pop out easily
380
00:19:53,335 --> 00:19:55,360
and keep their dainty scalloped
edges.
381
00:19:57,574 --> 00:19:59,110
A quick dusting of flour,
382
00:19:59,135 --> 00:20:00,830
then it's in with the batter.
383
00:20:02,824 --> 00:20:07,749
And then you want to be sort of
half a centimetre shy of the top,
384
00:20:07,774 --> 00:20:10,130
cos, remember, it's going to bake,
it's going to puff up,
385
00:20:10,155 --> 00:20:11,970
so you don't want them to overflow.
386
00:20:17,485 --> 00:20:20,490
These are going to look so pretty,
and the best part -
387
00:20:20,515 --> 00:20:22,939
they only take ten minutes to bake.
388
00:20:26,075 --> 00:20:27,460
This is a chocolate episode,
389
00:20:27,485 --> 00:20:29,410
and you're wondering
and you're asking,
390
00:20:29,435 --> 00:20:30,689
"So where's the chocolate?"
391
00:20:30,714 --> 00:20:33,410
We are finally at some chocolate.
392
00:20:33,435 --> 00:20:35,280
Once my madeleines are out
and cooled,
393
00:20:35,305 --> 00:20:36,970
I want to give them a little dip.
394
00:20:38,914 --> 00:20:40,769
And, to ensure it melts slowly,
395
00:20:40,794 --> 00:20:42,850
I'm using a water bath.
396
00:20:42,875 --> 00:20:45,170
Nobody wants burnt chocolate.
397
00:20:47,945 --> 00:20:49,689
Ooh! Look at that!
398
00:20:49,714 --> 00:20:52,330
Oh, look, look, look, look, look!
399
00:20:52,355 --> 00:20:54,689
That's that distinct hump.
I remember that.
400
00:20:54,714 --> 00:20:58,380
I can still see them in the packet,
when my mum used to buy them.
401
00:20:58,405 --> 00:21:01,130
It was those. It was, like, I didn't
even know what they were called.
402
00:21:01,155 --> 00:21:03,130
It was just the cakes with
the humps.
403
00:21:03,155 --> 00:21:04,380
OK...
404
00:21:05,794 --> 00:21:07,100
So, we'll just...
405
00:21:07,125 --> 00:21:08,380
Look at this!
406
00:21:08,405 --> 00:21:12,410
Look at that lovely scalloped edge!
407
00:21:12,435 --> 00:21:14,610
It's worth buying the tray
just for that.
408
00:21:17,155 --> 00:21:18,530
I'm going to take a madeleine...
409
00:21:20,594 --> 00:21:23,490
...and then, just on the wonk,
I'm going to dip it
410
00:21:23,515 --> 00:21:24,920
into the chocolate.
411
00:21:27,195 --> 00:21:28,410
Look at it!
412
00:21:29,945 --> 00:21:31,250
Just pop it down.
413
00:21:32,914 --> 00:21:34,280
And then do the next one.
414
00:21:35,995 --> 00:21:37,170
Just look at that!
415
00:21:37,195 --> 00:21:40,740
Look at where the chocolate just
kind of coats those ridges.
416
00:21:40,765 --> 00:21:42,330
Can you see? I can see it.
417
00:21:42,355 --> 00:21:43,460
Look at that.
418
00:21:48,485 --> 00:21:51,410
The dark chocolate,
treacle and star anise
419
00:21:51,435 --> 00:21:54,689
take these elegant little cakes
to a whole new level.
420
00:21:54,714 --> 00:21:57,610
A great little pick-me-up
for any time of day.
421
00:22:10,075 --> 00:22:12,460
Perfect little madeleine bites
422
00:22:12,485 --> 00:22:15,740
with dark chocolate and treacle
and star anise.
423
00:22:15,765 --> 00:22:19,130
This beats a chocolate biscuit
any day.
424
00:22:19,155 --> 00:22:20,639
Now, go on. Get lost, you lot.
425
00:22:21,914 --> 00:22:23,970
Leave me with my madeleine.
426
00:22:25,405 --> 00:22:28,920
The madeleines definitely provide
a quick cocoa hit,
427
00:22:28,945 --> 00:22:33,850
but I've saved my most indulgent
chocolate recipe until last.
428
00:22:33,875 --> 00:22:35,889
If you're a serious chocoholic,
429
00:22:35,914 --> 00:22:38,170
then you'll go crazy
for this recipe.
430
00:22:38,195 --> 00:22:41,740
It's pure, unadulterated
chocolaty bliss.
431
00:22:43,714 --> 00:22:46,740
My chocolate caramel flan is
a magical mix
432
00:22:46,765 --> 00:22:48,460
of decadent chocolate sponge,
433
00:22:48,485 --> 00:22:51,889
topped with luxuriously light
creme caramel.
434
00:22:51,914 --> 00:22:54,809
Trust me, you're going to
love this.
435
00:22:56,155 --> 00:22:58,000
If unicorns baked cakes,
436
00:22:58,025 --> 00:23:00,170
this is what they would be baking,
because it is magic.
437
00:23:00,195 --> 00:23:01,330
It really is.
438
00:23:01,355 --> 00:23:03,460
We start off with a bundt tin,
439
00:23:03,485 --> 00:23:05,490
and there's a layer of caramel.
440
00:23:05,515 --> 00:23:08,970
Then we add a deliciously rich
chocolate layer cake.
441
00:23:08,995 --> 00:23:13,210
Then we add a vanilla custard
recipe on top.
442
00:23:13,235 --> 00:23:17,689
And then it does this magical thing
where the custard somehow sinks
443
00:23:17,714 --> 00:23:19,769
into the cake,
444
00:23:19,794 --> 00:23:21,889
or under the cake batter,
445
00:23:21,914 --> 00:23:24,490
and sits between the caramel
and the cake.
446
00:23:24,515 --> 00:23:26,530
You're going to ask me,
"How does that happen?"
447
00:23:26,555 --> 00:23:28,740
I'm going to tell you I haven't got
a clue.
448
00:23:28,765 --> 00:23:31,410
All I know, it's magic.
It's real magic.
449
00:23:33,075 --> 00:23:35,610
And it all begins with
chocolate cake.
450
00:23:35,635 --> 00:23:38,490
I'm using 150g of
unsalted butter
451
00:23:38,515 --> 00:23:41,530
and 190g of soft brown sugar.
452
00:23:43,714 --> 00:23:45,250
And give that a quick mix.
453
00:23:49,914 --> 00:23:52,639
Add a tablespoon of vanilla extract
and an egg.
454
00:23:53,875 --> 00:23:55,170
Pop that straight in.
455
00:23:59,914 --> 00:24:01,559
Now for my dry ingredients -
456
00:24:01,584 --> 00:24:04,559
200g of plain flour,
457
00:24:04,584 --> 00:24:08,889
one teaspoon each of baking powder
and bicarbonate of soda,
458
00:24:08,914 --> 00:24:11,000
and 30g of cocoa.
459
00:24:11,025 --> 00:24:15,970
So this is where we're going to get
that lovely chocolaty flavour.
460
00:24:17,945 --> 00:24:20,100
And then, to enhance that chocolate
flavour,
461
00:24:20,125 --> 00:24:23,769
I'm going to add three tablespoons
of instant espresso powder.
462
00:24:23,794 --> 00:24:25,250
That stuff.
463
00:24:27,875 --> 00:24:30,300
And then give that a really good
mix.
464
00:24:31,794 --> 00:24:34,689
To the wet ingredients,
add the flour and cocoa mix...
465
00:24:37,195 --> 00:24:39,410
...230ml of milk.
466
00:24:39,435 --> 00:24:40,809
And whisk.
467
00:24:43,714 --> 00:24:47,330
OK, so, that is the chocolate
cake batter done.
468
00:24:47,355 --> 00:24:50,920
Next, my indulgent layer
of creme caramel.
469
00:24:50,945 --> 00:24:55,280
Into a food processor goes
600ml of evaporated milk
470
00:24:55,305 --> 00:24:58,410
and a whole can of condensed milk.
471
00:24:58,435 --> 00:25:00,050
I love this stuff!
472
00:25:00,075 --> 00:25:01,689
It's so good!
473
00:25:01,714 --> 00:25:03,000
It's so sweet!
474
00:25:03,025 --> 00:25:05,740
This is definitely
an occasional treat.
475
00:25:07,914 --> 00:25:10,889
Add four eggs, a tablespoon
of vanilla bean paste,
476
00:25:10,914 --> 00:25:14,210
and whiz to make
an instant velvety custard.
477
00:25:18,155 --> 00:25:22,410
So, I've got my bundt tin
that's been greased and floured,
478
00:25:22,435 --> 00:25:24,019
and I'm going to pop that
straight in.
479
00:25:24,044 --> 00:25:27,410
The reason for the tea towel
is to stop my bundt tin
480
00:25:27,435 --> 00:25:28,740
from moving around.
481
00:25:28,765 --> 00:25:31,889
We're going to fill this tray with
boiling water
482
00:25:31,914 --> 00:25:35,559
and then gently bake our cake in a
water bath.
483
00:25:36,635 --> 00:25:40,769
First layer into my tin is my
shop-bought salted caramel.
484
00:25:40,794 --> 00:25:44,130
We want an even layer
of that caramel.
485
00:25:46,044 --> 00:25:47,920
Spoon the cake batter on top.
486
00:25:52,875 --> 00:25:55,130
And now for our custard layer.
487
00:25:55,155 --> 00:25:56,889
0K!
488
00:25:56,914 --> 00:25:59,019
So, I'm just going to use the back
of a spoon,
489
00:25:59,044 --> 00:26:01,490
and that willjust kind of
distribute the weight
490
00:26:01,515 --> 00:26:03,170
all over.
491
00:26:03,195 --> 00:26:05,330
If I just go in one point,
492
00:26:05,355 --> 00:26:08,300
the chocolate cake batter and the
custard would just mix.
493
00:26:08,325 --> 00:26:11,250
I want a really even layer
of that custard on top.
494
00:26:13,155 --> 00:26:16,920
This really is the coolest cake
you will ever make.
495
00:26:18,125 --> 00:26:21,250
That goes into the oven, where we
add boiling water
496
00:26:21,275 --> 00:26:23,920
and just watch as the magic happens.
497
00:26:26,714 --> 00:26:29,559
As it bakes, the custard sinks
to the bottom,
498
00:26:29,584 --> 00:26:32,330
where it cooks gently in
its own little jacuzzi.
499
00:26:32,355 --> 00:26:35,769
And the cake that's now at the top
bakes like a normal cake.
500
00:26:37,044 --> 00:26:38,809
Check that out!
501
00:26:41,125 --> 00:26:42,490
There it is!
502
00:26:42,515 --> 00:26:44,490
And I know you're thinking,
503
00:26:44,515 --> 00:26:46,740
"Hey, lady,
it's just chocolate cake.
504
00:26:46,765 --> 00:26:48,740
"Where's the custard gone?"
505
00:26:48,765 --> 00:26:50,559
OK, OK, OK, OK.
506
00:26:50,584 --> 00:26:51,769
Plate on top.
507
00:26:51,794 --> 00:26:53,280
Flip it over, all in one go.
508
00:26:53,305 --> 00:26:55,280
Ready? Steady? Go!
CAKE TAPS AGAINST PLATE
509
00:26:55,305 --> 00:26:56,639
Oh! Did you hear that?
510
00:26:56,664 --> 00:26:58,050
It went ga-donk.
511
00:26:58,075 --> 00:26:59,410
Did you hear that? OK.
512
00:27:03,584 --> 00:27:05,920
Look at it, look at it, look at it!
513
00:27:05,945 --> 00:27:08,530
Look at it, look at it, look at it!
514
00:27:08,555 --> 00:27:10,490
Look at that!
515
00:27:13,155 --> 00:27:14,639
My heart is racing.
516
00:27:18,875 --> 00:27:20,100
Watch this.
517
00:27:22,235 --> 00:27:26,019
That, my friends, is what baking is
all about.
518
00:27:29,155 --> 00:27:32,889
Chocolate cake, creme caramel
and salted caramel.
519
00:27:32,914 --> 00:27:36,490
I mean, what's not to love about
this incredible
520
00:27:36,515 --> 00:27:38,380
cake-pudding combo?
521
00:27:38,405 --> 00:27:41,689
# Because you're my desire
522
00:27:41,714 --> 00:27:48,410
# And I'm your delight. #
523
00:27:48,435 --> 00:27:51,100
Chocolate and magic work really well
together.
524
00:27:53,875 --> 00:27:55,809
That's good!
525
00:27:55,834 --> 00:27:57,460
Guys, come on. Who wants some cake?
526
00:27:57,485 --> 00:27:59,660
You know you want some chocolate
caramel flan, right?
527
00:27:59,685 --> 00:28:00,850
Make sure it's two metres.
528
00:28:01,945 --> 00:28:03,100
Woo!
529
00:28:06,075 --> 00:28:08,559
It is...
That is really good, actually.
530
00:28:08,584 --> 00:28:10,850
Pops is dipping a little bit.
531
00:28:10,875 --> 00:28:12,689
I think you're dipping a little bit.
532
00:28:12,714 --> 00:28:14,889
Come on, Pops, let's give you
some cake.
533
00:28:14,914 --> 00:28:18,210
Next time, my best-ever bakes to
enjoy with others...
534
00:28:18,235 --> 00:28:20,889
That is the ultimate tear-and-share.
535
00:28:20,914 --> 00:28:23,100
"From my heavenly take on
a classic...
536
00:28:23,125 --> 00:28:26,920
This is the fastest pudding you are
ever going to make.
537
00:28:26,945 --> 00:28:30,330
...to my crowd-pleasing mango and
cornflake cranachan.
538
00:28:30,355 --> 00:28:32,970
Everybody gets their own little pot
of deliciousness.
41261
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