We’re eyeing @the_foodiediaries’s Honey Fridge Cake for a weekend The best part? It needs only 5 ingredients! What you’ll need: • Butter - ½ cup • Digestive or Marie biscuits - 200g • Dark chocolate - 300g, chopped • Honey - ⅓ cup • Hazelnuts - ⅔ cup, chopped Method: 1. Line a loaf pan with parchment paper 2. Crush the biscuits - you want the broken biscuits to be of different shapes and sizes (not fine crumbs). The easiest way is to put the biscuits in a ziplock bag and crush them with a rolling pin 3. Melt the over the stove. You can go the extra mile by browning the butter - that is, keep stirring the melted butter until it starts to sizzle and foam. You will know the butter has browned once it starts to smell beautifully buttery, nutty and rich! 4. Next, remove the melted (brown) butter from the heat and stir in the chocolate and until combined. You can keep a few spoonfuls aside for the glaze 5. Fold in the crushed biscuits and nuts, using a spatula to combine everything evenly 6. Spread the mixture into the prepared loaf tin, pressing down gently with the spatula. Spoon the reserved glaze over the top 7. Refrigerate for a few hours, before slicing and serving. You can also store the sliced bars refrigerated in an airtight container and serve fridge-cold

kitchenproject!, butter, honey, chocolate

Foodhall,  kitchenproject!, butter, honey, chocolate

We’re eyeing @the_foodiediaries’s Honey Fridge Cake for a weekend #kitchenproject! The best part? It needs only 5 ingredients!

What you’ll need:
• Butter - ½ cup
• Digestive or Marie biscuits - 200g
• Dark chocolate - 300g, chopped
• Honey - ⅓ cup
• Hazelnuts - ⅔ cup, chopped

Method:
1. Line a loaf pan with parchment paper
2. Crush the biscuits - you want the broken biscuits to be of different shapes and sizes (not fine crumbs). The easiest way is to put the biscuits in a ziplock bag and crush them with a rolling pin
3. Melt the #butter over the stove. You can go the extra mile by browning the butter - that is, keep stirring the melted butter until it starts to sizzle and foam. You will know the butter has browned once it starts to smell beautifully buttery, nutty and rich!
4. Next, remove the melted (brown) butter from the heat and stir in the chocolate and #honey until combined. You can keep a few spoonfuls aside for the glaze
5. Fold in the crushed biscuits and nuts, using a spatula to combine everything evenly
6. Spread the mixture into the prepared loaf tin, pressing down gently with the spatula. Spoon the reserved #chocolate glaze over the top
7. Refrigerate for a few hours, before slicing and serving. You can also store the sliced bars refrigerated in an airtight container and serve fridge-cold

We’re eyeing @the_foodiediaries’s Honey Fridge Cake for a weekend #kitchenproject! The best part? It needs only 5 ingredients! What you’ll need: • Butter - ½ cup • Digestive or Marie biscuits - 200g • Dark chocolate - 300g, chopped • Honey - ⅓ cup • Hazelnuts - ⅔ cup, chopped Method: 1. Line a loaf pan with parchment paper 2. Crush the biscuits - you want the broken biscuits to be of different shapes and sizes (not fine crumbs). The easiest way is to put the biscuits in a ziplock bag and crush them with a rolling pin 3. Melt the #butter over the stove. You can go the extra mile by browning the butter - that is, keep stirring the melted butter until it starts to sizzle and foam. You will know the butter has browned once it starts to smell beautifully buttery, nutty and rich! 4. Next, remove the melted (brown) butter from the heat and stir in the chocolate and #honey until combined. You can keep a few spoonfuls aside for the glaze 5. Fold in the crushed biscuits and nuts, using a spatula to combine everything evenly 6. Spread the mixture into the prepared loaf tin, pressing down gently with the spatula. Spoon the reserved #chocolate glaze over the top 7. Refrigerate for a few hours, before slicing and serving. You can also store the sliced bars refrigerated in an airtight container and serve fridge-cold

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