Its semi-final week and the remaining four suffered from seriously shredded nerves as they surrendered their sanity to chocolate.
The signature special this time was just filled with lashings of the good stuff – a chocolate tart, filled with chocolate, topped with chocolate and pastried with chocolate. Delightful.
Tamal wisely kept things simple with great flavours while Flora overbaked her macarons – which made Paul sad. Ian’s was fine but it was the ever-inventive Nadiya who came out tops. We’re betting on her to win, just so you know.
Technical time and good golly but it was a soufflé and everyone started at different times. It also turns out these four top bakers had never, ever made a soufflé, so everyone was instantly stressed.
And rightly so, as they’re a nightmare to get right. Still, the foursome soldiered on to produce variously successful bakes. Naidya came last and had a weep while Flora somehow came first. She looks as surprised as anyone.
Last challenge and it’s the showstopper – with the contestants given four hours to create a massive 3D chocolate extravaganza. You can just tell Nadiya has something special planned, while there’s also a carousel, a well and Tamal’s tower.
Nadiya is constructing an entire peacock with feathers and a nest. It looks amazing. Ian’s well is interesting, Flora has a collapse and Tamal is busy constructing his edifice.
It’s a tense time, with some serious upsets this week but one has to rise triumphant and its Nadiya, well deserved. Flora goes home, which is a week late if you ask me. Bring back Prison Paul!
That’s almost it for this season. Next week is the final as the three who remain battle to the last. There’s no announced theme so tune in to find out.
Before all that, check out some top recipes from Chocolate week, including Mary Berry’s soufflé and Nadiya’s choccie tart.
Hot Chocolate Souffle
by Mary Berry
Making soufflés is easy when you have Mary to guide you – and this huge chocolate version is a sure fire hit.
For the crème pâtissière chocolat
butter, for greasing
180g/6¼oz plain chocolate (minimum 36% cocoa solids)
300ml/10fl oz milk
25g/1oz cocoa powder
4 large free-range egg yolks
60g/2¼oz caster sugar, plus extra for dusting
40g/1½oz plain flour
For the meringue
6 large free-range egg whites
40g/1½oz caster sugar
Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven.
Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string.
For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.
Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.
Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature.
In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.
Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining three-quarters using a large metal spoon. The mixture should be fairly loose.
Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch.
Peanut Salted Caramel and Chocolate Tart
Salted caramel, peanuts and oodles of chocolate – this tart takes work but it’s clearly a crowdpleaser.
For this recipe you will need a food processor and a kitchen thermometer.
For the chocolate shortcrust pastry
250g/9oz plain flour, plus extra for dusting
2 tbsp icing sugar
2 tbsp cocoa powder
140g/5oz unsalted butter, cut in cubes
2 medium free-range egg yolks
1 tsp lemon juice
For the chocolate ganache
400ml/14fl oz double cream
400g/14oz dark chocolate (minimum 53% cocoa solids), chopped
For the salted caramel
65g/2½oz brown sugar
2 tbsp golden syrup
85ml/3fl oz double cream
200g/7oz roasted salted peanuts, chopped into small pieces
For the cinnamon peanut butter
130g/4½oz roasted peanuts
1½ tbsp peanut oil
1 tbsp honey
½ tsp cinnamon powder
For the chocolate peanut mousse
200ml/7fl oz whipping cream
1½ tbsp icing sugar
2 tsp cornflour
2½ tbsp smooth peanut butter
For the chocolate decorations
50g/1¾oz dark chocolate (minimum 70% cocoa solids)
For the peanut powder (optional, see top tips)
3 tbsp peanut butter
6 tbsp tapioca maltodextrin
cocoa powder, for dusting
Preheat the oven to 200C/180C Fan/Gas 6.
For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge.
On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans.
Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool.
For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature.
For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set.
For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste.
For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set.
For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set.
For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles.
To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set.
Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes.
The Great British Bake off 2015 final is on Wednesday the 7th of October at 8pm on BBC One.