Milk chocolate and hazelnut squares with honey drizzle | Sainsbury`s Magazine

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
• 5 tbsp clear honey
• 4 tbsp soft light brown sugar
• 2 tbsp soured cream (reserved from the carton, see above)
• 25g icing sugar, sifted