MasterChef ™
Baker:
Season:
Week:
Challenge Type:
Chocolate Buttermilk Cake
Chocolate Buttermilk Cake
Tonna and Cait: "Today we are making a chocolate buttermilk cake with a chocolate ganache. On the side is a raspberry coulis, and on the top is a gochujang flavored caramel."
Joe Bastianich visits the kitchen:
Cait: "We are going to put a chocolate ganache between one layer and a vanilla whipped cream between the other. And on top will be a gochujang caramel. It's like a classic caramel with the gochujang paste."
Joe Bastianich (tasting the gochujang caramel): "So it's kind of like spicy and rich and caramelly all at the same time."
Cait: "Yes."
Joe Bastianich: "Very interesting technique. A little bit risky. This is intense. Everything's very rich. Make sure it's balanced."
Judges, talking behind the scenes
"Tonna and Cait are making a multi level chocolate dessert with a gochujang caramel. And I love gochujang because if you go to Korea, every dessert has the gochujang in it, which is made with soybean paste. But it's interesting because it's salty and it has a bit of umami to it. And spice"
Presenting to the Judges
"We made a layered chocolate buttermilk cake with chocolate ganache, a vanilla whip, raspberry coulis, and it was topped with a caramel gochujang sauce."
Judges' Notes
"Ladies, it looks special. It is a showstopper. It looks beautifully stacked, and the layers are even. I just hope it tastes as good as it looks."
Joe Bastianich: "It really looks like I could sell it, put it on the menu. 15 bucks, see what they think."
"There is this smallest hint of spice from the gochujang, which is really, really nice. I really like the raspberry itself. It's very tart. It's very refreshing, and it helps to break up all of the chocolate that you have. Honestly, this is pretty darn good."
"Ladies, this is the dessert of the day for me. This is terrific. And I would happily sell this for 15 bucks. In fact, I'm going to raise the price to $17."
"It's a work of art. What you've got here is not just the ratios, but the textures. I don't know if it needs the cream on the outside. The one on top is fine, but you've got the layers. Beautifully done. Really good job."
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