Re-Attempting Past Cooking Fails! | ULTIMATE LAVA CAKE BATTLE 2018 | SORTEDfood

Hello and welcome to Sort, today we revisit an

ultimate

battle

from three years ago where our home cooks, Jamie Mike and Barry, went head to head to create the

ultimate

lava

cake

. Now I'm going to be honest with you, it was a disaster. It was childish and the results were far from perfect, so let's see if you have been able to improve, children, attention to detail, time is critical, are you ready, yes, I am ready, you can start baking in three, two , one,

lava

, okay, the first thing I do What I'm going to do is preheat a baking sheet, now it's waning, obviously I'm sticking with the citrus theme from my previous lava

cake

, but surprise, I'm using yuzu, my fruit favorite of all Japanese women, so I'm making a yuzu and matcha lava cake. filled with lemon curd, start by making a curd here I have sugar.

I'm going to zest some lemons. I'm adding yuzu juice now, last time it was caffeine, lime and lemongrass. Yeah, to be completely honest, I didn't really feel it. Like you got the benefit of those additional flavors last time, so what I'm doing is going for a stronger main flavor and simplifying the whole process a little bit. However, having seen what everyone else is doing, I now feel like I'm making too much, so last time I tried to make a s'mores lava cake and failed miserably, so this time I simplified my cake. I'm using tricks and I'm going to be a lot more confident than last time.

Now it was because it's stuck because the first thing you've done is grease your molds like this, grease your mold is important yes, grease the mold is important, it's very important, I'm going to do it twice, putting the entire rim in the refrigerator. let it set once it's ready, I'm going to put more butter around the edge and then cocoa powder. What I messed up last time was that I put graham cracker crumbs around the outside to get the s'mores effect, I think that might be a little sticky, so last time I made a butterscotch chocolate fondant. peanuts, the chocolate fondant portion turned out practically perfect, so I'm sticking with the same cake batter recipe, but I put the fondant on top of a delicious salted caramel sauce topped with buttered peanuts, some people see more while you double spread them butter um they are frankly because they are very nervous so they are world warriors.

I don't bother because I know this works. The thing about chocolate fondant is that there is nowhere to hide, whether it works or it doesn't, now it can work well and it can work excellently, but it can also go very, very wrong, that's what It happens when you put cocoa powder in the refrigerator. Moisture sticks to it so I just want to leave the door open. a little while you rest well thank you oh chefs we are attentive to the recovery ok while the beginnings of the curd boil let's grease some molds oh there's a brush thanks for the brush you're welcome "I'm just showing the audience that you don't need a brush to do it , it's true, you don't need a brush to do it.

Jamie and Barry greased their molds and then lined them with cocoa powder to prevent sticking, obviously you." You don't want cocoa powder in yours, are you adding anything? No, no, I'm going to put them in the refrigerator that you're going to prepare and I'm going to double rub them, slightly differently than the guys and I have a couple of egg yolks in there and I'm using those egg whites in addition to my mixture. I'm actually using a lot more flour because what I want is a much doughier consistency, you don't want a sticky cake mix in this.

You want the sticky substance to come from the curd, you need the whole cake to cook, but the curd needs to remain contained. Next step is my really simple cake batter, sugar, two eggs, two egg yolks in a mixer while mixing, getting lots of The air becomes pale and creamy in texture. I'm going to heat up some butter and some chocolate in the microwave. It already feels a lot calmer here than it did during that original

battle

and I think that can only be a good thing because maybe. Some of the mistakes we made were in distractions and obviously we are much more adults now.

Oh wait a second trick, there you go, it's hot, so Jamie and Barry are using the same method, but adding an extra element and a twist, and I. I think that's something we've learned over the years. If you have a base or something basic that works, once you have those basic skills, you can twist it and adapt it however you want, just nail that base, oh, my curds bubble. Now I'm going to whisk it slowly into eggs and again it's very hot so if I don't do it slowly and I don't whisk it enough it will scramble so the good thing about curd is that it has enough sugar in it that it won't scramble as such , but you still have to keep it moving a little so that it heats up again and removes it from the heat and I add butter little by little while stirring continuously and that will give it its silkiness, how does it all look?

Look, that lovely thing needs to cool in the refrigerator first, so I'm going to pour it into a plastic tray. My problem is when you fail to cook something the next time you go to cook it, you think too much. everything massively and I haven't tried a fondant since the last one so I'm tearing it up and want to check everything five times, pale creamy light, it's all it should be but will it work well? It's like an aerated and now the The trick is here, don't get rid of that airberry, so in comes chocolate. Oh yeah, in all honesty, there's just as much chance of it going wrong for me as there is for everyone else.

It feels like there's an element of luck here, no matter what. Try hard to see how airy your mixture is this time pads because last time you didn't bother to beat the eggs and sugar, really? I know, I don't know how it worked. I'm just increasing my chances of it working perfectly. time, good curd, yeah, not bad, so you take the cooled curd and put it in hemispheres and then freeze it, yeah, because I think by sticking them frozen in the middle of my cake batter, I'll get a much better middle and exudate once they are. baked now I have my sugar mixture, I'm going to fold in my chocolate mixture trying to keep as much air in there as possible and then add my flour, you're very calm jay, I've never met you.

I have no words, I'm still as nervous as before I started doing this. I don't think I've ever failed at a recipe as much as I failed at that lava cake I agreed, turns out baking is a science, take your time, check that out. so it's time to add flour. I'm sifting to make sure it's nice and good. I'm actually using a little more flour and adding matcha powder to make it green. The reason I'm adding more flour is because this is going to be a much cakeier mixture, fold this in, make sure there are no pockets of flour or pockets of matcha, you'll need to leave that finished with a little bit of melted butter, so it is a very different style of cake than the other two that have the dark color. chocolate and butter in equal amounts yours is more like a genoise, it adds a lot of air to the flour and then finishes with butter, so now it's time to fill them.

I want a big scoop at first, so I've halved all my dairy worlds now. In addition to a beautiful chocolate filling, I'm also putting some peanut butter on it. I made it last time, but I used a peanut butter that when cooked became very stiff, so with this one I've tried to find one that really loosens up. it gets hot and again the challenge here is to get that peanut butter gem in the middle of the dario mold so it doesn't sink to the bottom so you can keep them in the refrigerator every once in a while I can start on my salted caramel sauce and butter fried peanuts cake batter ready, now I'm going to fill my molds halfway and how do you transfer the cake batter from a large bowl to a small bowl?

I think you should use a piping bag definitely neater definitely less mess more control now one of the things I've learned over the last few years if there's a trick most of the time use it I'm using pre-made marshmallow fluff being very careful not to go to the bottom and not go to the sides, so I'd say sometimes it's worth the extra effort to do your own thing if you're making homemade marshmallows. I think they are 10 times better than store bought marshmallows, but maybe not in this application in my last battle, this is nice. It came down to that because it was the little bit of marshmallow that ruined the rest, a few chocolate chips on top, top it with the cake batter and now in the fridge to prepare if you've been feeling like lava. then go and check out the other amazing recipes in our cookbooks.

The app has a lot to offer. It's completely free for a whole month and includes our popular meal bundle app and podcasts, so go and try them all so far. See, that's not the part I'm testing. No, I know it's not the process. Let's take out the stereo molds. Let's make one more layer of butter and materials. My green fluffy mixture goes into the molds and I'm filling them almost to the top. good color and then I'm going to push my now frozen curd into the middle of them. If I push them too deep, it's not going to work.

I have to get them properly on the preheated center tray. These are not cooling, they go directly into the oven at 200 degrees c for between 13 and 15 minutes while they are in the oven I am going to prepare a quick raspberry coulis, raspberry icing sugar squeezed in a blender and passed through a sieve and then serve in the table with raspberry ripple ice cream for my salted caramel, put some sugar in a pan, start melting it and form my peanut butter with butter in the pan, melt the chutney, throw in some peanuts that browned very quickly, so I they said. that's the way to know if this is done or not: put your head on the candy and if your eyes start to burn, it's done, still, it's a really incredible burning, but the beautiful thing about working with normal people is that they believe everything you tell them once it's ready. with your butter, as always, there's a fine line between making sure you have enough rich color so that when you add the cream you still have a good caramel sauce and not something that's too bland, that's weird, we might be fine, I I lost everything. faith because it was crystallizing I'm some kind of caramel sauce sorry just a caramel sauce this here comes the salty my sauce my nuts have been going very well now I need to put my fondants in the oven for 15 minutes and then just time will do it will say until I am crowned winner again.

It looks holy and cheesy at the bottom. Well, what I like is that you have a great color thanks to the matcha. He has maintained that wonderful form of dariol. It is elastic, which suggests that it is a very good sponge. The question is if I have something sticky in the middle. I can not see it. I can't see it either. There is nothing. There is nothing molten in molten lava. There's nothing to see. I think this is what's on top. Oh, Mike, oh no. I'm still going to enjoy the taste of it because, or I'll tell you what colors, yeah, I like chocolate fans, why I always feel like it's very much a dark, autumnal, winter, comforting night, this is like something a little bit more summery, a little cooler.

I mean, it's very delicious, that's very disappointing at the end of the day. This is called a lava cake and the lava comes out of the top and then runs down the sides. It's delicious. I think you know you're not going to win unless you do. the other two are even more terrible because what I liked was the shape of the Dario mold, it seemed to invite Bowser to be next, okay I'm going to take yours and decorate it, no, okay, your body is sunken, there's too much weight, barry. barry, it's too much, it's too heavy, shoes please cut, cut, cut it, okay, cut it, cut it, cut it, this is the magic molten lava cake.

It cuts itself. Do you need to cut it? Oh, it's a bit embarrassing, isn't it? let's look very soft, very light, like the cake on the outside, it's very light and airy, the choice of soft peanut butter means that everything becomes beautiful in the middle, with something like this there is a risk of it being too sweet, too sickly, too much. and you, it's supposed to be delicious, but actually the salt in the caramel sauce and the sour cream really brought it together, the only thing I would have liked was a little more structure, not as much as Mike's, but somewhere Intermediate, but it's delicious, we should move on your turn, Jake, how did you consider that you turned it upside down and then turned it over like that and then yeah, it's not a sand castle?

Alakazam, get out of here as best you can, okay, okay, go. there, let's turn this into a pudding sundae on top, a couple more on top, she made it a sandcastle fire, okay, now it's fire, now it's small and then, and I think We must, that's the lava cake, so it absolutely has that gooey substance in the middle, it's horrible, isn't it? Yes, it looks very sweet, it probably tastes very good, it's very very sweet, but with rich dark chocolate it works, which is a shame because I like puddle cake,only flavor that I am. a little sad that you brought out was the cinnamon in the chocolate cinnamon cinnamon ice cream but as an execution of a molten lava cake that is today's winner just to clarify I came in third place, I mean, it wasn't very molten, right?

It's up to you, we don't need to know who won, but if you like us revisiting these bloopers, please like the video and give us your thoughts in the comments below and if you want to see us do more of these, head over. Tweet us at

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with the hashtag

fails

sorted and tell us what other

fails

from our back catalog we should try and recreate, maybe we'll get really good at them and maybe we'll win a battle. When we lost horribly last time, well, I mean, Wouldn't that be the best? like an origin story. Just think about it, which one would you be Wolverine?

What is the opposite of Ant-Man Slug Man? You'd be comfortable, man.