The Kinder overload masterclass
The reason Pleesecakes are so popular is because Joe has spent time perfecting the ultimate showstoppers – and one of his signature cakes is the Kinder Overload. But would I be able to make one, too?
After whizzing up tons of biscuits for the base, Joe supervises as I stir in melted butter – the smell is divine. Then I pour it into the cake tin and push the crumbs down firmly.
We’ve combined cream cheese and chocolate spread in a huge mixer, and it takes all my strength to scrape it out ready to fill the tin.
After several failed attempts of smoothing over the filling, Joe takes charge and makes it look so easy! The key is to make sure the filling is pushed down and there are no air pockets. This is then placed in the freezer.
Joe brings out a frozen cake he prepared earlier, and after showing me how to pour the glossy unctuous sauce on top, and tease the chocolate so it delicately freezes over the sides, we are now ready to assemble the cake.
This is the fun part. I get to use Kinder Eggs and Choco bons, Ferrero Rochers, chocolate drops and gold dust, as well as a slab of extra Nutella, so that it spills like lava from the carton. Every inch of the cake is covered with delectible goodies.