'Viennetta' Slice Recipe

Step by Step Method

Step 1

Grease a 18 x 28cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.

Step 2

Place the biscuits in a food processor and process until resembles fine crumbs and then add the butter and process until combined and now spoon into prepared pan and using a flat-bottomed, straight-sided glass to press and evenly spread the mixture over the base and then place in the fridge for 30 minutes to chill.

Step 3

Place 60 ml (1/4 cup) water in a small heatproof bowl and sprinkle with the gelatine and stir until well combined and then place the bowl inside a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl and then set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

Step 4

Meanwhile, use electric beaters to beat the cream cheese in a large bowl until smooth and add the sugar and vanilla and beat until combined.

Step 5

Remove and reserve 2 cupfuls of the mixture.

Step 6

Add the gelatine to the remaining cream cheese mixture and beat until combined.

Step 7

Combine the dark chocolate and oil in a bowl and spread half the cream cheese mixture over the biscuit base and drizzle over half the chocolate mixture to cover.

Step 8

Place dollops of the remaining cream cheese mixture over the chocolate layer and carefully spread to create another layer and drizzle over the remaining chocolate mixture to cover.

Step 9

Use electric beaters to beat the cream and reserved cream cheese mixture in a bowl until the mixture thickens slightly and then spoon into a piping bag fitted with a ruffle nozzle (see note) and pipe the cream cheese mixture over the top of the slice and dust with the cocoa.