- Okay, so here we are.
- The season finale of Eating Your Feed.
- I'm Niki.
- And I'm Andrew.
Today we have a very special episode.
It's brought to us by Pure Leaf's new herbal iced teas.
- Our friend Adam has challenged us
to make a flower pot cake.
- Okay, so this cake is made at a place called Jardin?
- [Both] Jardin?
- Which is garden in French.
It's literally a flower pot.
I think it's a chocolate shell?
- Mm hmm, looks chocolate.
- It's just layered with cake and mousse and jam,
like a regular cake, and then it's just
decorated with, like, flowers. - I know we always say this,
but it doesn't look that difficult.
- We need to make a chocolate mold, cake, a mousse, jam,
and the crumb topping that looks like dirt.
- Okay, so we have a very special episode.
- Mm hmm.
- We also have a very special guest,
world renowned chef, Marcus Samuelsson.
- Hi! - What's up?
- Hi Marcus, thanks for coming.
- How are you? - Good to see you!
- We're trying to make this cake
that looks like a flower pot, yeah.
- Oh, that looks beautiful.
- So we're trying to figure out a game plan
on how we're going to make this thing.
- You want to melt the chocolate, right.
Start there.
You put a big bowl in, - Right, yes.
- Water, boil, and then you put your chocolate in.
Very often you put butter right next to it, too.
Cake, needs to be moist, right?
So that means that you create a simple syrup,
infuse that into the cake. - Oh.
- You'll help us if we get stuck, right?
- I'm going to be right here. - Okay.
- Yes!
(guitar playing)
- Okay, we're making the chocolate pot.
I have a variety of pots.
Here's some actual terracotta ones.
We also have, like, a popcorn bucket.
- Yeah this is the material I'm most confident in,
but this might be too big.
I want it to look impressive
so, I think we should try with that.
- So we have to temper chocolate.
I don't entirely know what that means.
Have you done that before? - [Andrew] I haven't done it,
but I've seen it done and it looks really hard.
- Temper, temperature!
Is that it?
- [Adam] Got that?
- I didn't know that!
- I just want to call out, this is a
beautiful amount of chocolate. - That's so much.
- Okay, Marcus said double boiler,
so we need water in this guy.
- The temperature of the chocolate
can't exceed 120 degrees fahrenheit.
So if we do that with all this chocolate, it's game over.
Chopping chocolate is my new favorite thing.
- Oh yeah.
Okay, so take a half a pound.
Okay, so Marcus also suggested adding some butter
to the chocolate when we melt it, because texture.
- High five.
- Nope.
- It needs to get to 120 degrees.
This is fancy.
- How does it look?
- She's melting!
Uh, chocolate's melting faster than the butter.
- Oh it's at 106.
Let's take it off and then just stir it for a bit.
Oh god, 121.
- The metal bowl's hot, it's still hot.
- The chocolate itself is hovering at, like, 118.
So see those streaks?
- [Niki] Yeah, is that bad?
- That might be bad.
We're going to add the remaining third.
That's all the chocolate.
So now we just keep stirring until it gets down to about 82.
(Niki sighs loudly)
- 82 point...
(both groan)
83.
- So the chocolate has sufficiently cooled.
Now, gently reheat it back to around 89 degrees.
This is the part where stirring it regularly,
will really matter.
So now we'll do a temper test.
We're going to spread a little bit
of chocolate onto this wax paper here.
It should harden and become shiny and hard, very quickly.
Yeah, no that's completely liquid.
(Niki groans loudly)
I'm going to pop this in the fridge.
- What do I do with this?
- Stir it, maintain temperature.
(violins playing)
- [Andrew] It's, it's, it's good.
- It is?
- Yeah, I put it in for three minutes.
Look at that.
♪ That chocolate is in temper. ♪
- So we'll pour it in then kind of...
- Yeah, oh yeah.
- Oh, that's satisfying to look at.
I am really 50/50 on this.
Wait, wait, put it in the second bucket
to stabilize the shape,
because you're getting a little gallywampus here.
- Here.
- Freezer?
- Yeah, let's go put it in. - Freezer.
(trumpets playing)
- So it looks like a pot full of chocolate.
- Uh yes. - Which is good.
- The question is, will it
remove itself from the popcorn tub?
(Andrew sucks in air)
- It just cracked!
Oh no!
- I'm going to get a pair of scissors. Ready?
- Snip of the tip.
(both gasp)
- Okay, yes, yes. - Okay, alright.
- [Andrew] Oh, I just broke it.
(laughing)
- Do you want to see what has happened?
I don't know how to salvage this.
- This is failure.
(guitar playing)
- We're going to temper the chocolate again.
So I think we definitely come in way under 120.
- Yeah, so we're going to use a different vessel
to make the bucket shape this time.
Well we are going to try a couple different things.
One of them is going to be a plastic cup
that we'll put a glass jar in.
- We will still use our popcorn bucket,
and maybe we should line it?
How's it going?
- Pretty good, I'm kind of going on and off the heat.
95.
- We're climbing.
- Okay, I say we do a little ice bath.
- A little toe dip?
- Yeah.
- We're close.
Hot, cold, hot, cold, hot, cold, hot, cold.
So this chocolate has reached temper.
So here's a test.
BRB.
That was 60 seconds in the fridge.
- [Andrew] Whoa! Wow. - Pretty good.
- Alright, we ready to dump it in some buckets?
(humming the beat to a song)
- I don't think we need to fill it all the way to the top.
- No I'm going to do like half way up, and then--
- This looks really good.
Oh, into the freezer.
- Okay.
- I think we should just dump this, all of it in, right?
- Whichever you like.
Okay, parchment.
The parchment is falling down because of chocolate.
(both groan loudly)
- Alright, we are going to bail on this parchment.
- This is the bed we've made,
and now we have to sleep in it.
Freezer.
(maracas)
- Okay, so we are using a tasty chocolate cake recipe.
It's flour, cocoa powder, salt,
baking soda, and baking powder.
Stout?
- Yes, stout.
(laughs)
- Which is beer, don't!
Eww.
- Yup, determined that it was beer.
- Your mustache in the beer.
Vanilla, espresso powder - That's interesting.
- Butter, sugar, eggs, mayonnaise.
What kind of cake is this?
Is this a lie?
- So to give you an idea
of how much cake we're making...
Boom!
- [Niki Voiceover] We're gonna sift together
dry ingredients.
- Now we have to combine the stout
with the espresso powder and the vanilla.
Okay, this is weird.
Why wouldn't this go in the dry ingredients?
- It needs to dissolve, otherwise you are just eating--
- Espresso, got it!
Blorb!
Okay, can you cream the butter?
- I can!
- Five minutes, 'til she's fluffy.
Six eggs.
One hand!
- Whoa, profesh!
- Baller!
(evil laughing)
- There's that mayonnaise smell.
- Is this bowl big enough?
(mixer hums)
- Okay.
- I found a really big bowl.
(laughing)
Approximately one third.
Here it comes, here's some beer.
Oh, we have to fold in chocolate chunks.
- Ready?
- Yeah, you're missing.
The bowl's enormous and you're missing.
- Yeah.
(laughing)
- Here it comes.
That looks decent, right?
- That looks great. - That'll bake.
- It's time to put this in the oven.
- 35 minutes.
(jazzy music)
- Hey, what's up guys.
- Oh, hey. - Hi Marcus.
- What do you got there?
- I was thinking maybe I should do a cocktail for you guys.
- Okay! - Oh!
- Maracas Bay Rum Punch.
- Rum punch.
- Yeah.
Just like making a chocolate cake,
a cocktail is all about textures and flavors.
So this is peach hibiscus tea.
- Ice cubes?
- Ice cubes. I'm just going to add in the tea,
It's caffeine free, which is
always good to have something that's caffeine free.
Pure Leaf really takes great care
and pride in the ingredients that they source.
Super fruit forward, lime juice, simple syrup,
dark rum, and also some honey bourbon.
You're going to shake that.
- Okay, I see you.
- So I'm just going to take a little bit
of this rosemary, and torch it.
Just to open up some of these flavors.
We're building floral flavor.
I'm going to squeeze in a little more lime.
- Do you want to do the honors?
- [Marcus] And I think, oh look at that, right.
- [Niki] Ooohh.
- And then I'm going to top it off
with a little bit of soda, just to get some bubbles.
- [Niki] Lovely. - It's great.
- Cheers. - Cheers.
- This is how every challenge should be, Adam.
- Do you want to taste one, you want to try one?
- [Adam] Sure!
(laughing)
- It's nice, right?
- [Adam] Oh yeah. - Okay thanks for the drinks,
we're going to get back to the cake.
- Alright, thank you.
(upbeat music)
- So the mouse is essentially,
whipping a bunch of creme and making a ganache
and then just combining them.
Fire.
Half a cup of heavy cream.
We're going to heat it and then pour it over your chocolate.
Oh, this is getting hot real fast.
Two cups of cream, and sugar in here.
And we're now just going to pour the hot cream
over the chocolate and then count to 30.
13, 14, 17, 29.
Has it been 30 seconds?
- Exactly.
- [Niki] Wow, it's so smooth. - Wow.
- [Niki] You're doing it?
- Well, I'm going to stir it to help it cool down.
- Oh.
- This looks a little--
- Is that a thing? Yeah, why does it look chunky?
What did you do?
Did you over stir?
- No.
- It looked really good earlier,
it does not look so good now.
- [Andrew] It looks grainy.
- [Adam] Ohhh.
- Okay, so I think this chocolate is "seized"
and a drop of water could help.
- So, I have a little bit of water here.
- [Niki] Oh, that looks better!
Can I fold?
- [Andrew] Yeah I want you to fold.
Wow, is it good?
- Yeah.
(groovy music)
- The cake is coming together.
I think we're going to take up Marcus on his offer
to make the simple syrup, to keep the cake moist.
Since we have him today,
we should bring him on to see how it's done.
- How's it going? - Hey how's it going?
- It's going.
- It's going?
- Yeah. - We'll see.
- Cool, alright.
When we have this great peach hibiscus tea,
why not use it right?
- Yeah.
- So, oh, so we have our sugar.
We also want to make it like not too sugary,
that's why we're just adding plain old, good old water.
All we do is we're going to bring this to a boil, right.
You want all the starch sugar to dissolve.
- And then we'll just put that on top of the cakes?
- Yeah, you sort of want to brush it on, right, paint it on.
- Thanks, Marcus!
- See you guys later. - See you later.
Syrup.
It's time to make the cake.
(jazzy music)
- Okay.
- Look at that.
- Cake assembly,
- Oh and we're filling this before we un-mold it right?
- Yeah, as it is alone, it's very fragile
and I don't want it to crack like when it did last time.
- Yeah, you know--
- I think if it's filled, it's a little sturdier,
and it will be less likely to crack.
- [Andrew] I'm punching out cake while you--
- [Niki] Whoo!
Is that the right size?
- Yeah.
- Are you sure?
You want a little mousse at the bottom?
- A little mousse at the bottom. First layer of cake.
- [Both] Oh.
- [Niki] That's okay, that's okay
- Let's do a little bit of mousse.
- Cool, cool, cool, cool, cool.
- Cool.
- Oh nice!
Syrup that.
Oh this is very jelly, jelly.
- [Andrew] I will say the bucket
feels very firm this time around.
- [Niki] You want to cut out a third piece?
- [Andrew] I do.
You really have to parallel park these layers into the,
We're just going to cut this,
see if it'll un-mold nicely.
- [Niki] Okay here we go.
- [Andrew] The chocolate has a nice snap to it.
- Okay, okay, okay, the force
of actually tearing it is what scares me.
Oh my god.
Are you nervous?
- I am very nervous.
Be gentle, be gentle, be gentle.
Cue the heroic music.
- [Niki] Oh my god!
- I can't believe that worked.
It's coming.
- Here she is.
Oh yeah! - Yeah, generous.
- [Niki] Oh yeah!
- One more cake layer.
- Okay, so I'm thinking we should
just put these crumbs into the oven for a bit.
- Yeah.
Should we chip away some of the chocolate?
- I don't know how to do that carefully.
- I'll be right back.
- Okay.
- So based on Adam's idea,
we have a baking sheet exactly like this one,
preheating in the oven.
I'm going to take it out and smoosh it on top,
create a perfectly flat layer.
I mean it's not that hot.
(Niki gasps)
- [Andrew] Oh that's very satisfying.
- [Niki] Whoa!
- Pretty good idea Adam.
- I can not believe that worked.
(funky music)
- Okay, so now we need to make this look like a flower pot
and what they do in the video is they--
- Airbrush it?
- They airbrush it with an edible paint.
The gist is, we got this gun,
we're going to put some color in here, then you spray.
(air blowing)
- Alright, I'm going to start with canary yellow.
- Okay, I might join you with some sunset orange.
- [Andrew] Okay, we got this thing.
- Great.
- Here it goes.
- Oh!
(air blowing)
- [Both] Oh.
- [Niki] No.
- [Andrew] Nope.
(air blowing)
- [Niki] That's just--
- Interesting, not something I was prepared for,
to be honest.
- The chocolate is not taking to the color.
Yeah theirs looks...
- Viscous.
- Look at this.
It's metallic but it's not translucent.
- Want to pop some in here? - [Niki] Yeah, why not?
- [Andrew] Alright, here we go. (Air blowing)
- Yes, maybe.
- [Both] Oh.
- [Andrew] You know that's just,
it's going to be a little bit
of an artistic interpretation of a flower pot.
Here I want you--
- Can I try? - Yeah. (air blowing)
- [Andrew] Okay.
Oh.
- [Niki] Look how much came off.
- When you do that it just all comes off.
In fact, we could just wipe off all of it
and say it never happened.
(funky music)
- Actually, it looks kinda nice.
- It kind of looks kind of nice.
It has, like, a nice, uh, you know.
- [Niki] It looks more expensive.
- [Andrew] I feel like we have to
hide the evidence of our failed painting.
- We'd be like, what painting?
We never tried anything.
I'm pretty pleased with this. - I'm very pleased with this.
- We weren't even sure if we'd have a pot.
- No.
- Okay, let's top it with some of this dirt crumb.
This looks like dirt.
Bam!
- We slide this under the cake stand?
- Art!
Oh no.
- The less you think about it, the better it'll come out.
- I'm worried about this sliding.
- Yeah.
- This thing's rotating.
Bye!
- Yeah we don't need that.
The cake is just about finished.
It's time to invite Marcus back.
(jazzy music)
- I'm hiding this, because Marcus is back,
and I want him to be really wowed.
Wait, what are you expecting?
- I expect a delicious, beautiful cake!
- He doesn't know us at all.
Okay ready?
- Yeah.
- Ta-da!
- Oh wow!
We got the dirt and we got the crust outside,
and we've got some hibiscus here.
- [Andrew] Yeah! - Some dried ones, cool.
- Sorry, oh?
Okay?
- Should we do that? - Sure.
- Okay. - I never thought to do that.
- You should taste, they're tart.
- Ooh, that's nice.
- Should we go with the mountain top right away?
- Yes, yes.
- [Marcus] Nice.
- [Niki] (gasps) Oh my God, beautiful.
- This is wild. - You guys did an awesome job!
- [Niki] This is pretty.
- [Marcus] Voilà!
- Let's do it, the big cut.
- I'm really worried it will just completely fall apart.
Here I go!
- [Andrew] Ooh.
Okay, that had a nice crack to it.
- Yeah.
- [Niki] Here comes cake.
- [Marcus] Yeah, yeah, yeah. - Oh yeah.
- This is the important part, huh?
How it tastes? - Yeah, how it tastes!
Tastes great!
- Oh yeah.
- Really good.
It's hibiscus, it's that floral.
- The dried ones are great with the chocolate, yeah.
- Yeah, and it's really nice and crunchy, and fruit forward.
I actually also love the dirt.
It gives you that nice--
- Crunch. - Exactly.
- I can not believe we did this.
- Give us applause.
This is good job.
This is not easy!
- Adam?
- Are you are going to do the aggressive bite?
- Oh my god!
(laughing)
- That is so big!
- [Andrew Voiceover] Okay, this has been
season two of Eating Your Feed.
We made a flower pot cake,
and thank you Marcus for joining us today, man.
- Thank you very much. - Thank you Marcus.
- Awesome. - That was fun.
- I really loved it.
I appreciate it.
- [Marcus] Good job, you guys clearly graduated this stuff.
- [Niki] Thank you!
(jazzy music)
- [Narrator] Oh, yes!