- [Announcer] Tonight two
celebrity chefs will square off in the greatest culinary
battle of all time. - First of all, thank you
so much for the opportunity. I'm so excited for you to taste what I've created for you today. - [Announcer] There's just one catch. - Feels the same, should
I put my finger in it? - No, don't put your finger in it. - I'm gonna put my finger in it - [Announcer] They won't
be the ones in the kitchen. - [Zach] Are we certain
we put corn starch in? - Well, I don't know, 'cause
I'm in a phone booth right now. - [Announcer] The mind of a chef. - But we want it to be nice and fluffy. - [Announcer] Partnered
with the hands of an idiot. - I hope you're not disappointed
in me, I'm trying so hard. - What did I make? - [Announcer] Only
connected by a payphone. - Focus, Keith. - Okay, honestly, this is fun. (laughing) - Oh no. (everybody laughing) - You're really funny but I
might not laugh because I'm, I'm stressed. (Zach giggles) - No! (dramatic music) - [Announcer] Phoning
It In starts right now. - Welcome to Phoning It In. Today's theme, is chocolate. The rules are simple. While the chefs on the phone
have prepared their recipes, the chefs in the kitchen
are not allowed to know what they're making. Each team will be given two
hours to complete their dish and presented to our panel of judges. Let's meet our contestants. Jonnycakes Manganello is the breakout star of Netflix's "Is It Cake?" His hyper-realistic style has garnered over a million followers on TikTok. - I not only like to make pasties
that look picture perfect, but also taste outstanding. Winning would mean everything
and I'll tell you why. I've competed on shows in the past. And I have never taken home a win. - [Announcer] But today
he'll be phoning in his instructions and recipe (dramatic music fades) to an idiot. - My name is Zach and
I lack culinary skill. As a chef, I would say that
my style is general panic. When I'm in the kitchen, chaos reigns. I don't know what we're cooking today, but even if I did know
what we were cooking, it wouldn't matter, 'cause
I'm very bad at this. Frankly, I'm not interested in cooking. I don't wanna know. I'm not, I don't care. - Jimmy Wong is a cookbook author and co-host of Feast of Fiction. A cooking show aimed at bringing foods from TV and film to life. - My baking style is, figure
out the recipe by testing it about a thousand times, and
then following it to a T. I consider myself a very
competitive person when it comes to stuff that I personally
think I'm very capable of. - [Announcer] Today,
Jimmy will be phoning in his instructions (dramatic music) to this guy. - My name is Keith and judges tend not to like
my inventive creations. I like to make white people taco night. I'm not a good baker, I don't
have patience for recipes. I don't like sweets, and I'd
like to be high while I do it and not have a hard time. Have you ever not cleaned
up egg on your counter? And then you walked
away and it comes back. It turns into like crystals. You ever seen that? What's going on with eggs? - [Announcer] To begin, each
team will have enough quarters for 30 minutes on the phone. And their time starts right now. (dramatic music fades) (phone ringing) - Is this Zach? - Jonny? Is that you? - It's me, Jonny. How are you? It's been so long. - Oh my God, okay, this is happening. - Hello Keith, Keith, can you me? - Yes. Hello? Yes. - Oh, great. I need you to grab a bunch of ingredients. I'm gonna say them to you one at a time. First, two sticks of unsalted butter. So, I am opting to make
a Black Forest cake. This is a really awesome cake that uses shaved chocolate shavings
to coat the outside and it gives us this awesome
textured look and feel. It doesn't really matter
what it looks on the inside because you can put on a
lot of stuff on the outside. It's like wearing a beautiful dress, but not showering underneath. - Two sticks of unsalted butter. They're pretty dang cold. - Oh shoot, they're cold? Okay. - I can put, 'em in my
pockets for a while. - [Jimmy] (laughs) Don't
put them in your pockets. - Okay, Jonny. I've got bowls and I've
got measuring stuff. - Fantastic, you're halfway there. Okay, can you go get me
two cups of whole milk. - [Zach] Chocolate whole milk? - Not chocolate whole milk. I am actually going to steer
away from chocolate overload. So, we're gonna do a chocolate eclair. So you're going to get that
dark chocolate flavor profile, but, there's gonna be
so much else going on. I know going into this,
that this is a risk. So if it can be executed well, I think we have a win on our hands. A lot could go wrong. For somebody with crippling anxiety. I mean, isn't that half the fun of this? Isn't that why we're here. Okay, we're gonna work
on two different things at once, okay? So I want you to get a medium sauce pan. - What's sauce pan? - You know what a sauce-
okay, so, a sauce pan. - Okay, I need you to get a
warm water in one of the bowls so that you can submerge
the sticks of butter in it. 'Cause we gotta get them
to room temperature, really important. - I'm really hoping this
isn't gonna do that thing where it like, just shatters the glass. You know how that can happen? - [Jimmy] (laughing) That would be bad. - [Zach] Whole milk. I put the milk in the sauce pan. - Oh, fantastic, you did that without me. - Boil, 212, baby. Keith and I are doing totally
different things right now, which is super confusing. - Don't worry, you know what? Just focus on us. You and me, baby. - Yeah, it's like a, like a
first date, but stressful. - Keith, can you find
parchment paper and scissors? - Parchment paper, all right. First how thought you
said "parsnip paper." And I'm like, that's crazy, bro. - I've been able to judge
Keith a couple of times on Without a Recipe, and I think he brings a
lot of heart to the table, and also a big history of food behind him. - Okay, I think these
are properly greased. - All right, cool. You're gonna find a duster. So, it kind of looks
like a metal net, almost. - Like a sifter? - Yeah, kind like that. - [Keith] I assume we're
gonna dust these pans? - [Jimmy] Correct. - [Keith] Okay. This is fun, bro. - Does it look properly- - [Keith] It's getting really chocolatey. And you want this on the paper, right? - [Jimmy] Yeah, yeah, on the paper, on everything. - [Keith] Oh, it's it's
on everything. (laughs) There's chocolate everywhere, bro. Chocolate is everywhere. I've never been like this. There's chocolate on my shoe, and my shoe is one of those
kinds that's like, porous. So there's probably chocolate in my socks. - [Rachel Do you know what you're making? - I know what I'm making. Rachel, I'm making a mess. (Zach laughing) There's chocolate everywhere. - So now what we need to
do, is we need to separate the egg yolks and the egg whites. We want the yolks, we
do not want the whites. I don't care what you do with the whites. Just throw 'em away. - I'm not fast. Oh! Okay, we lost an egg,
don't worry about it. Okay that's two and a half. - I've never heard of an egg
be measured in half units, but okay, cool. - [Jimmy] We're gonna mix
together the dry ingredients of the recipe, okay? Two cups of flour in the bowl. Salt, baking powder. Two teaspoons of baking soda. Three fourth of a cup cocoa powder. - [Keith] Okay, man. There's
chocolate everywhere. - I'm doing that technique where you kinda pass it back and forth. - Love it, love that technique. Did you wash your hands? - Did I wash my hands, today? I did. - You said "today", like
you don't do it every day. - I'd say we're in too deep to ask if I wash my hands, Jonny. - Can you check now the
butter, in the bowl, and see if it is squishy? - [Keith] Yeah. It looks more than squishy. Feels like hot, little
wet socks of butter. - [Jimmy] What you wanna be able to do, is to be able to put a finger into it and easily press into it. - [Keith] Oh yeah, my fingers go in. (laughing) No problem. - [Jimmy] (laughs) Okay, great. Next up, we're gonna find a stand mixer. So, get the sugar, you
have granulated sugar, now? I need you to pour two
cups of that into there. - [Keith] Okay, Two cups
of granulated sugars - Should be about five minutes, we're creaming the butter
and sugar together right now. - I hope you're not disappointed in me, I'm trying so hard in here. There's butter and chocolate everywhere. - You know, there are towels, you could wipe your hands off, right? That is acceptable as a baker. - All right, measure out 2/3 cups of sugar and put it in with the egg yolks. This is gonna be a workout. You're gonna whisk it, whisk it together. - Oh, the egg is like, turning
into, like, this Sqand putty. - And then I want you to go grab me a fourth a cup of corn starch. - I got the corn starch. - All right, dump it in and whisk, whisk, whisk, whisk, whisk. - Hey, do you know what my favorite cooking strategy board game is called? - [Jonny] What? - Whisk. - I get it. I can't wait
to joke with you later. - [Jimmy] Add in our wet ingredients. So you have the canola
oil, and the buttermilk, and the coffee right next to you, right? - [Keith] Yes. - All right, so we're going to very slowly add this into the mixture, right? So, if it's the oil, you're gonna dump in like a third of it. - [Keith] Third of it at a time. Whoa, I hecking can just
eyeballed a third like a God. (ethereal music) I am really good at this. It's a, yeah, it's like a
little less than a third, but it's dang close. - Focus, Keith. Focus, focus, focus. - Okay, I want you to
place the milk mixture next to the bowl of corn
starch, eggs, and sugar. - [Zach] What the dick am I making? All right, we've got milk, we've got eggs. - I want you to take a fourth
of a cup of that warm milk mixture, can you test to
make sure it's still warm? - With my- Ow. Yeah, I'd say it's hot. Ow, why'd you make me do that? If I were a baby, I would
be screwed right now. - The good news is
you're a full grown man, so you're fine. Okay, now put a fourth of a cup
of milk into the egg mixture and whisk that. - [Zach] Because if I do this too quick, I get scrambled eggs, right? - [Jonny] Exactly. - "Congeal" is a gross word. - Yeah, it is, okay. - We're gonna put in the
coffee, but only half the cup. - Oh, it's fun. - All right, now we have
your two eggs, right? - Check this out, here we go. The one hand break. - [Zach] Yeah? - No, no, no. Why? Why are you doing one hand? - Perfect. - Why is it all bubbles? - No. In which way? - It's bubbles. Keith, would you describe
this as bubble bath esque? - No, Keith, Keith, okay, all right, kids. - [Jimmy] We're gonna put a teaspoon of the vanilla extract in as well. - [Keith] It looks kind of
like a latte that's thick. - [Jimmy] That is exactly
what it should look like. So we're gonna mix in that first
big bowl of dry ingredients into this thing in front of you. - [Keith] I'm pretty
sure I'm making a cake. - Are you short on room? - Well, I'm always short on room. - You're really funny,
but I might not laugh because I'm stressed. (Zach laughs) - I'm running outta time here. - Do you have a bowl full of goo? Put, put, put Saran wrap
over and put in the freezer. (dial tone) - Fluff it, ah (beep) shit. - [Operator] Hang up and try again. - Oh, (beep), okay. - I lost him. - He said "Put, put, put." - I also said, "We're
running out of time here, what I need to do with
the butter is to just-" - He said "Put, put, put." I'm gonna guess I put,
put, put it in the fridge. - [Announcer] With their
initial round of quarters gone, Now each chef will have to
compete in the ancient art of cup and ball. (damatic music fades) - Okay. Honestly, this is fun. (laughs) (dramatic music) - [Jimmy] Oh no, this is bad. - He would've specified
a bowl, bowl, bowl, that could go in the oven. So I'm gonna guess that
I put, put, put this in the refrigerator. (tense dramatic music) - Oh my gosh. (tense dramatic music) - [Keith] I don't know if
there was enough butter because you guys saw
how the butter looked. You guys saw. He doesn't know. (dramatic music) - Children play this game? (dramatic music builds and ends) (Jimmy cheers) - [Announcer] Now they'll
spin the wheel of mayhem to determine how many
quarters the fates allow. - Eight quarters. Bring me to the arcade suckers. - (whispers) Let's go. Eight! Eight! - Cheater. - I feel like I'm at Chuck E Cheese! - [Zach] Daddy? - You're back. - [Jimmy] I'm back. Oh, thank goodness. All right, buddy. - Zach? Zach, Zach. - Jonny, I put it in the fridge. - Yes! Put it in the freezer
though, but, good job. - Oh, the freezer, okay. I have no idea what I'm making. - How are the dry ingredients doing? - [Keith] It's pretty gooey, I'd say. Kinda looks like a thicker brownie batter. - Great. Okay, so, let's make
our way over to our cake pans. And what you're gonna wanna do is, slowly and evenly pour it out into both, and then pick up the pan
and sort of bop them down so that the batter starts
to even out the top. Get the pans on like a surface
that you can spin them on. And what you'll wanna do is
carefully grab them and spin it. And what this is gonna do
is help even out the batter on the inside so that it's
gonna bake as flat as possible. Okay? - This is fun. - [Jimmy] You should see it really start to even out the surface of them. I want you to put both
of those into the oven, the 350 degree oven, now. - One of 'em kind of looks
like there's a squirrel on it. - [Jimmy] Sure, why not? Love it. - Okay, so now we're going
to move on to part two, okay? This is a completely separate part. Eclairs are a three step pastry. There's making the pastry cream. There's making the shoe pastry, and then there's making chocolate ganache. I need you to get another sauce pan. - I got it, Jonny, don't
even sweat it, bro. - So, in that sauce pan, I want
you to put the cup of water, put a whole stick of
butter, give it a bath. - [Zach] Done. - Two teaspoons, teaspoons,
of sugar, not salt. - Salt. - I've watched too many
of these Try Guys videos to know that that had, could happen. And we need this to
come to a roaring boil. - [Zach] Looks kinda, yeah, it's now, now it's just all boiling. - [Jonny] And then I want
you to take that cup of flour that we have, dump it into the bowl. - [Zach] Dump it. - And then stir it and stir
it until it's incorporated in. - Ow, ow Jonny, it splashed on my hand. - Put all of that mixture
into the stand mixer. And then what we want to do, is we want to crack in eggs one at a time. - And what's your preference on, do you want shell or no shell? - Obviously no (beeping) shell. I'm sorry for cursing, but no shell. - Well, not obvious. - What? Baby, when did
you ever eat an egg shell? - All right, so I'm gonna need
you to find the heavy cream. - Heavy cream. - [Jimmy] It might be in the fridge. - Oh, it's so heavy, J K. - Get two tablespoons of granulated sugar on top of the heavy cream. - Oh, we're making whipped cream. - Bingo! - I've done this before, but I've always used powdered sugar. Again, though, I've only
ever done this when guessing. - What happened to the baking? I'm assuming we're at- - Yeah, It's time to go. It's time to go. - [Jimmy] Pull 'em out and let's
toothpick test those cakes. - Oh, that one's pretty good. - [Jimmy] Let's grab them and
let's put them in the freezer. - [Keith] You want 'em in the freezer? - [Jimmy] We need them
to be as cool as possible before we take it out, otherwise we might ruin the whole thing. - I might ruin the whole thing, geez. - Yeah. I'm putting another quarter in. Okay, so now we're gonna
take that part two. What are you calling that
part two that we did? - Eggy-goo and mixi-goo. - So, we're gonna take mixi-goo and we're gonna put it in a bag, and we're gonna pipe it
out on a baking tray. - [Zach] Okay, so you
get the this into this. - [Jonny] And I want
them to look as straight and uniform as possible. They should be about six inches in length. And about as like, fat or
thick as like a corn dog, okay? - So like little dicks? - I mean, you said little dicks,
I didn't say little dicks. - Yeah, no, I'm the one
calling them little dicks. - But now you're saying
it's an average sized dick, for those at home who are concerned? - Yeah, a little, a six
inch is not a weird, that's a great dick. - Great, awesome, love
that we cleared that up. But, I do also wanna see
if we're piping right now. (upbeat rousing music) - Find our way to the semisweet
chocolate chips in the bowl. Pour it over and you're
going to use that spatula to basically start swirling
around and mixing it until all the chocolate has melted. - [Keith] Oh yeah, melty welty. - I want you to go get
some chocolate chips. - All right. Semisweet
chocolate, you got it. (clattering) - [Keith] Zach. Zach, that's so much
chocolate on the floor. - [Zach] You didn't put the lid on tight. - I want you to go find a
bar of semisweet chocolate. You're gonna put the box
grater inside the bowl. You're gonna basically shave
chocolate shavings on the largest side, the more the merrier, because we're gonna use this
all over our final product. - [Keith] It is not as
easy as I want it to be. It's really grating on
me, if I can be honest. - Aha. - And the bowl fits
snugly on the, on the pot? - Oh, it's so snug. These dudes are cuddling. - You're making a double boiler. - [Keith] Oh, you're double boiling. - I have a feeling something, something funny about to happen. - Okay, Jonny, what is next? We're wasting time, man. - Okay. We are getting close, buddy. We're gonna come back to
the chocolate shavings in just a bit. So let's put this to the side and let's go get our
cakes out of the freezer. And then you should be
able to very carefully turn it upside down and have
the whole thing come out. - [Keith] Oh yeah, it
came out almost too well. - If you put the other one
on top, is it pretty flat? It's not like too wobbly or
one direction or the other? - Okay, here's a dilemma. Both of the cakes are on the rack and it's hard to get them off the rack without them falling apart. - What do you mean without
them falling apart? - Yes, it's very tender. - Are they, shoot, they
didn't cool down enough. Crap. We don't want it to fall apart. If it does, not the end of the world. - [Director] Okay, you have one minute 'til you lose your contestants. - Me? - [Director] Everyone. - Okay. Okay, listen up, all right? So I'm gonna have to
go off the phone soon, so you need to hear exactly
what I'm gonna tell you. - You're going into
places I'm not ready for. I'm just at the whipped cream, bro. - If I don't talk to you
again, the whole thing, the dick in the oven, gets dunked. The top of it gets dunked
into the chocolate. The goo in the fridge goes
into it, inject it up and in. - [Keith] So you want me to
put frosting on the cake, put the other cake on top
of it, pour chocolate on it, right? - Do you want it like,
like, (beeping) just, just oozing with goo? - Yes, goo in the fridge,
dicks in the oven, chocolate in the bowl, I trust you. - Then you're going to
cover the whole thing with that chocolate mixture,
and then after that, you're going to cover that
with the chocolate flakes. - ♪Goo in the fridge, dicks in the oven♪ ♪Chocolate's for supper time♪ ♪You got the goo in the fridge♪ - ♪Dicks in the oven,
chocolate in the bowl♪ It's sounding like a
little bit like country. - [Jimmy] Then you're going
to pipe on little circles with the whipped cream and
put maraschino cherries on all of it, all the way around. Make sense? - [Keith] That's where the
cherries come into play, okay. - [Jimmy] Okay, okay. Just listen, just listen, Keith. Yeah, cherries on top
of whipped cream, sh-. - In the bowl, I trust you. (phone thuds) I know, I knew it. I felt this coming. - At least he can make something. - [Announcer] With the
chefs out of quarters, Keith and Zach will now finish
the last 10 minutes alone. - Okay. - Hey, I'm going. - Oh, he's gone. Ah, (giggling) Keith, how do you feel? - I mean, I can't, I was like, there must
be like 50 minutes left. See, look at this situation here. - [Zach] Uh oh. - [Keith] It's like, opening
up like a little egg. - [Zach] Wow, that's beautiful. What do you think you've made, Keith? - The wrong thing. - [Zach] It looks like a giant Oreo. - It's not as smooth I
imagine as he wanted it to be. One more time, oh no! Don't do that, stay in here. Stay together everybody. - Oh, look at these, oh, they cracked. That certainly is not ideal. What the (beep), could this be? - [Keith] Stay. What am I gonna do? - So I gotta somehow, get
this goo into this bag, and then pipe it. Okay, let's get the goo in dicks, just like Jonny told me. - Just creating a little
support wall right now. - I'm really just pulverizing it. - [Keith] He said to
make little cute dollops and decorate with cherries. Really unspecific. - [Zach] Stab a little
hole and then you squeeze. Give it a little chocolate bath. - [Keith] Oh boy. (dramatic music) - [Zach] Oh no! - [Keith] Yeah. You might think it's under reacting but I think I'm just in shock. What do we do? It's just, it's just too warm. It's just too hot, it's just too hot. Cakes are too hot, you can't
make cake when it's too hot. - [Zach] Dude, your cake is so hot. - [Keith] Well, I'll
just put some more in. - [Zach] Oh, when Keith gets
said he gets really quiet. - [Keith] Well, I don't know what to do. - [Zach] I don't blame you. - It's too warm, cakes are too warm. They melted everything and
then they drank up all the junk and then just fell right apart. - [Director] What did you
think about Zach saying a six inch dick was small? - I'm not gonna get into
the weeds of it all, but I did not say that. - [Jimmy] Right, he did. - Do you know what a size queen is? - No. Is it something that- - So, in the gay world,
or maybe all the worlds, basically, it's like somebody
who like loves a big dick. - [Jimmy] Right. - So, Zach is a size queen. - Gotcha. That makes sense. - How much time? [Rachel] 30 seconds. - 30 seconds, okay. - I worked so hard. To give up now, no. - [Zach] No. Oh boy, this can't be the way
that he wanted me to do that. - [Announcer] 5, 4, 3, 2, 1. Hands up, bakers. - Nailed it. (beeping) Crushed it, guys. (hands slapping together) - [Zach] What did I make? (upbeat invigorating music) - [Announcer] Welcome to the judging. Today's criteria is taste, presentation, and execution. - Hey, I'm Garrick Bernard. I'm an actor and comedian. Somebody was sick, so they called me. Probably somebody more qualified, right? - [Rachel] It was the
LA Times food columnist. - It was the LA Times food columnist. So, big disappointment here. (everybody laughing) Oh God. - Hi, I'm Monique. I'm a Michelin star pastry Chef. And I was formerly the
chocolatier at The French Laundry so I'm really looking forward to our chocolate creations today. - What the (beep)? What? (laughs) - This is bad news. - Yeah. (stammering) Good luck to me. (everybody laughs) (dramatic music) Judges, first of all, thank you
so much for the opportunity. I'm so excited for you to taste what I've created for you today. I had this vision this morning that we would have a Michelin
star pastry Chef here. (Monique laughs) So I said, why not try
to rise to the occasion? I make cakes like it's clockwork. But today, I gotta
impress the big leagues. So I decided, maybe something you'd find in a beautiful window in Paris. Today, I present you with none other than my world famous chocolate eclairs. - Oh. (suspenseful music) (sputtering laugh) (everybody laughs) - [Jonny] There is a
Paris in California, also. (laughing) [Jimmy] I feel like I'm in Paris, as well. - Paris, Texas? (everybody laughs) Yeah, yeah, so, I did this. So, this is really good. (everybody laughs) - I don't want to offend you, Chef Jonny, but it does look like shit, man. (everybody laughs) It does, like it legitimately
does look like feces. - [Monique] I unfortunately agree. It's very apt that you brought
up your vision of Paris. Parisians, there's a cliche for their not picking up after their dogs. And so this really reminds me of being in the streets of Paris. - The theme today was chocolate,
so I really dunked them. (everybody laughs) Normally I don't do that. (everybody laughs) Normally it's less. - [Monique] That looks really
nicely filled, to be honest. That's like a very good, open pocket. Yeah, that looks great too. (cutlery scraping) - I don't hate it. - Taste wise, it is an eclair. All of the elements are
there, and they taste correct. Relatively the correct consistency. And honestly, something that exceeded
expectation was the glossage. Sometimes, it can be very fake tasting. And this is really well done. - Now, because I've never
had an eclair before, I don't know what I'm really
looking for, to be honest. - Great. (everybody laughs) - [Garrick] Yeah, right?
That helps a lot, right? - No, that's really great. - [Garrick] I still don't
know what an eclair is, so. Is it supposed to be like a shell? - [Monique] It's supposed
to be a little crispier. - Okay, I thought it was a donut. I thought the whole time it was a donut. - What I'm hearing is
I've broken boundaries. - [Garrick] You've broken boundaries. - I've created something entirely new. Fresh, original, never been done before. - [Garrick] I'm gonna Google "eclair". Oh, no. (everybody laughs) - [Monique] Choose carefully, 'cause you never know what you might get. - Oh, it's soggy. It's a, shall I eat shit on camera? (everybody laughs) - [Monique] Oh, was that
not already happening? Sorry, sorry, sorry. - Hey dad. I hope you're
proud of me. Okay. Exactly as I intended. (everybody laughs) Famously, I love it wet and good. (everybody laughs) - [Monique] Yes, we gotta call Cardi. (gentle suspenseful music) - Well, thank you so much, judges. Today, I have prepared for you a decadent, two layer, Black Forest cake. Or a Black Forest gateau. It is got a devil's food cake recipe, with a whipped cream filling. It's gonna be covered in a
delicious chocolate ganache, and have, of course,
shaved semisweet chocolate all across it. And on top of course, we're gonna use that same whipped cream, and put some delicious
dark cherries to finish off that wonderful classy look. I can't wait to see it. (Monique laughs) (rousing music) - No! No. - [Keith] It's your cake, it's your cake. - Yes! My masterpiece. As God intended. I can't believe I made so many decisions to put the bars like fortress walls! - It was like your cake
was way fucking too hot for your plan. And somebody had to figure out what to do. Barricading the- - Oh! Oh my Gosh. - This is a good show. - [Garrick] This is a choice. - I wish we could judge you
on your verbal presentation that you just so nicely- - You still can, actually, yeah. - That moment, when you
took the cloche off, I don't think I've ever had a harder like, Instagram versus reality moment. - [Jimmy] Ah, yes. I love meme culture. - It's cool, I like it. - Thanks. (everybody laughs) Yeah, I'm actually kinda- - [Monique] Can you tell
us more about the bars? - The bars? Yeah. That's semisweet chocolate bars, that were originally put
against a cheese grater on the largest whole setting. But, I think, at some
point, I must have thought, "That is a dumb idea." (everybody laughs) Because when I want to eat chocolate, I want the whole thing. I want bars, I don't wanna be teased. - That's a heavy slice. - [Jimmy] Okay, definitely
intended to put frosting. Monique, look, that thing
that fell off right in front, it's got a little bit of everything. That's perfect, it's exactly
what you want to bite into. Oh my gosh. (suspenseful music intensifies) (music fades) - It's really good. - [Monique] Do you feel
like the guy in Matilda? This is kind of, really evocative of us. - I'll eat this whole thing. (Monique laughs) - Thank you. Jim, the flavor is really good. The texture, the moistness
level, is all spot on. I think it's a really good chocolate cake. I'm not sure that it's a
good Black Forest cake. - Fortress cake, you
must have misheard me. - [Monique] Right, right. The filling in between is just completely nowhere to be found, maybe
because the cake was hot. - Feels like a general theme,
letting the cakes cool down. - [Monique] A general
theme of baking (laughs) When whipped cream melts, it
just basically becomes cream. And you're missing that
really important factor that's part of a Black Forest cake. - The chocolate bars
might make me keel over and die, unfortunately. But, I do think that the
everything else is pretty solid. - (hums in enjoyment) Okay. - The base cake is very good. - If I was able to do this again, Chef, I would probably take another hour or two. Let the cake cool down. - Such a silly mistake, Jimmy. You should be ashamed of yourself. - Thank you, judges, for your professional
and very kind opinion. (Monique quietly laughs) (gentle suspenseful music) - So guys, this was a
tough decision to make, because before coming here, I didn't even know what these were. - Yes, congratulations, Chef. The winning dish is, (heavy suspenseful music) (suspenseful music fades) Black Forest cake. - Oh, no way!
- Congratulations. Good job, congrats. You did it. - [Jimmy] I am so shocked. - So this is a cake and this
is a piece of shit (laughs). (everybody laughs) So, it's like, it's kind of- (laughs). - And you made some fatal flaws. - Wow. - Yes. Yes, I take full responsibility
for the piece of shit- (everybody laughs) (beep) Served to you! (everybody laughs) Sorry, sorry. - Maybe it's the room that does it to us. (rock music) - ♪Goo in the fridge, dicks in the oven.♪ That's a good song. Can we like record it? - We're gonna have to make a
little dance to it, though. ♪Goo in the fridge, dicks in the oven♪ ♪Chocolate in the bowl♪ ♪Goo in the fridge, dicks in the oven♪ - ♪Chocolate in the bowl♪
