A cake for Sanja



Please let me introduce your new friend: the chocolate cake from heaven. It will melt in your mouth and you’ll enjoy chocolate as long as there is cake left in the mold 😉

If you try the recipe and you like it, thank Sanja. I shared the recipe because she reads the blog and I know that she loves chocolate as much as I do!

The only trick here is: you can’t eat it warm. You have to wait until it reached room temperature (or if you can’t wait that long, at least wait 1 hour). Because that’s when it reached the perfect melting point in your mouth.


  • 200g dark dark chocolate (52% cocoa at least. 64% is better)
  • 120g sugar
  • 1tbsp flour
  • 100g butter
  • 5eggs (separate whites and yolks)


Preheat oven to 180°C

  1. Slowly melt chocolate and butter in a pan
  2. Beat the egg whites until stiff
  3. Mix the egg yolks and sugar until it becomes whitish.
  4. Add the melted chocolate & butter to the egg yolks and sugar. Mix.
  5. Gently add the egg whites.
  6. Then add the flour and mix.
  7. Pour in a mold covered with cooking paper
  8. Bake for 25min NOT MORE!
  9. Let it cool for at least one hour.
  10. Enjoy 🙂 (don’t eat the whole thing in a day!)

Step by step pictures:


Fig tart

It’s been a while since I didn’t post any recipe! Since we got a puppy, we got very busy with dog training so I set cooking aside… But now, our little furry friend is less demanding. So, here is a little summer recipe. Not seasonal anymore, but keep it for next year!

Fig tart

Fig tart


  • 200g puff paste
  • 15-20 figs
  • honey
  • 100g powdered almonds
  • 50 confectioner’s sugar
  • 50g butter
  • 1 egg

1 tart mold (diameter: around 26cm)


  1. Preheat oven to 180°C
  2. Lay the puff paste in the tart mold. Lay some cooking sheet over the dough, cover with beans and cook blind for about 20min.
  3. In a bowl, add: almond powder, sugar and butter. Mix together.
  4. Add the egg and mix.
  5. Take off the beans and baking sheet from the tar mold. Cover the dough with the almond cream.
  6. Cut the figs in quarters and place all over the almond cream. Coat the figs with honey.
  7. Bake for approximately 25min.
  8. Serve warm, with confectioner’s sugar and cinnamon on top and some vanilla ice-cream!

Mousse au chocolat

I finally succeeded! Evil chocolate mousse: I could never have the right firmness! After few (I won’t mention the scary number) trials, here is the recipe that led me to the right dessert. I got inspired from Mr Lebovitz, who confesses he adapted his recipe from Mrs Child’s. I guess there is no “perfect recipe”, you have to make your own. Anyway, if you do trust me, you could make a good mousse with these proportions and steps. Good luck and ENJOY!

Mousse au chocolat

Mousse au chocolat

Continue reading


Sunday sweet recipe!

Lemon & orange flavored financiers

I decided to post my latest recipe, which is about financiers. Those are little almond-based devil cakes: once you started, it’s really hard to stop eating them… The story of their names is, according to french Wikipedia, the cake was invented by Lasne, a french pâtissier, in order to delights financiers without getting their hands dirty. Others says it derives from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock-exchange. You choose the story you prefer. I like the first one! Continue reading


Finally, week-end has come! I don’t know how’s the weather on your side, but here in Paris, it was sunny. Today is one of those days you spend the afternoon out and when you get back, you are happy inside with a nice cup of tea. Here is a recipe for some little cakes which will perfectly match your hot beverage!


  • 130g butter
  • 2 eggs
  • 40g milk
  • 80g sugar
  • 130g flour
  • 10g baking powder
  • vanilla extract

! you need special molds

  1. Preheat the oven to 180°F
  2. Melt the butter and set aside
  3. Mix the eggs and milk together
  4. Add the sugar, the flour, the baking powder and 2tsp of vanilla extract and mix together
  5. Add the melted butter and mix gently
  6. Grease the molds, fill them up to 3/4
  7. Put it in the fridge for 5 minutes (if you step theism you won’t get the cute little bump)
  8. Bake for 5 minutes
  9. Let them cool on a rack


I bought mini-molds. It’s cuter and you make so much more.

When I baked half of the batter, I added two tbsp of matcha tea and mixed. Green-tea flavored madeleines are pretty awesome, you should try. Especially if you bought one kg of matcha tea and you have no clue what to do with it.