Milk chocolate and hazelnut squares with honey drizzle
Makes: 20-24
Prep time: 30 minsTotal time: 
Photographs by Toby Scott
Milk chocolate and hazelnut squares with honey drizzle
Makes: 20-24
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
315Kcal
Fat
19gr
Saturates
9gr
Carbs
32gr
Sugars
24gr
Fibre
2gr
Protein
5gr
Salt
0.2gr
Miranda Gore Browne
Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Miranda Gore Browne
Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Ingredients
- 150g blanched hazelnuts (100g for the cake and 50g to go on top)
- 165g soft unsalted butter
- 225g soft light brown sugar
- 2 large eggs
- 1 large egg yolk
- 200g self-raising flour
- 50g cocoa
- 1 tsp baking powder
- 1 x 300ml carton soured cream
- 150g milk chocolate, chopped
- a large handful of cacao nibs (we used Natural Days), to decorate
For the honey drizzle
- 5 tbsp clear honey
- 4 tbsp soft light brown sugar
- 2 tbsp soured cream (reserved from the carton, see above)
- 25g icing sugar, sifted
Step by step
Get ahead
Make and drizzle up to 2 days ahead; store in an airtight tin. The squares freeze well.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm x 30cm, 5cm-deep traybake tin with baking paper.
- Toast the nuts on a baking tray in the oven for 7-8 minutes until lightly golden; set aside.
- Using an electric hand whisk (or a stand mixer), beat the butter and sugar in a bowl for a few minutes until pale and fluffy. Lightly beat the eggs and yolk with a fork, then add, a little at a time, mixing well each time.
- Mix the flour, cocoa and baking powder in a bowl, then sift half of these dry ingredients onto the beaten mixture; mix to combine. Reserve 2 tablespoons soured cream for the drizzle (keep chilled), then add half of the rest to the cake mixture and mix again. Add the remaining dry ingredients, a pinch of salt and then the rest of the soured cream; mix again.
- Chop the hazelnuts, then stir 100g of these into the mix with the chopped chocolate. Transfer the mixture to the lined tin; gently smooth to level. Bake for 35-40 minutes or until springy to the touch.
- Meanwhile, for the drizzle, warm the honey and sugar in a small pan, then take it off the heat and mix in the the reserved soured cream.
- A few minutes after the cake has come out of the oven, prick the top all over with a skewer. Spoon over half of the honey drizzle.
- Leave to cool in the tin. Whisk the icing sugar into the remaining drizzle and drizzle over the cooled cake, sprinkle the remaining hazelnuts on top, then scatter with cacao nibs. Remove the baking paper and cut into squares.
