Fondant au Chocolat – French Chocolate Cake


Do you know those days were you just get up craving some sugar? on sunday I had one of those, and I didn’t have anything at home that could help me with those cravings, so I decided I would make me something 😀 Pinterest was in my case not that helpful, because the more I looked the more the cravings grew. So I just looked inside of my very poor sunday fridge and my sad pantry, and then it came to me! Chocolate cake!!!!!!

Hope you enjoy it as much as I did and still do 😛


Ingredients for 6 servings (20 cm Ø cake tin)

  • 140 gr chocolate
  • 100 gr butter
  • 100 gr caster sugar
  • 40 gr flour
  • 2 eggs


In a pan, break the chocolate into pieces and add 3 tablespoons of water, put it all to melt over medium heat in a water bath.

Meanwhile, in a bowl, work with a wooden spoon the softened butter, add the powdered sugar, and continue stirring until the mixture becomes light and smooth. Add the eggs one at a time, alternating with flour. Stir the dough and work well between each egg and each contribution of flour until fully incorporated into the dough.

Add the melted chocolate into the mixture, and mix well till you have a homogeneous dough. Butter your cake tin pour the batter inside and bake it in the oven, preheated to 150 ° C, for 25 to 30 minutes.

Serve cold. (If you are able to wait…)

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Till last friday I never made some Hummus myself. Anna and another friend were coming over to have a quiet girls night at my place and I thought of making some, since both are big fans of it.  Between fitness advice and of course good girl talk, the quiet night at my place ended with an empty bottle of London’s nr.1 gin and no food at the table. I can’t wait to repeat it 😉



  • 300 gr chickpeas
  • the juice of 1/2 lemon
  • 2 tbs water
  • 2-3 garlic cloves
  • 4 tbs Tahin (sesame seed paste)
  • 1/2 ts cumin
  • 1 tbs olive oil
  • salt and pepper
  • paprika powder to decorate


In the measuring jug of your hand blender combine all the ingredients (except for the paprika powder).  Process until smooth. Taste and add some more condiments if necessary.  Scoop into a bowl for serving, and sprinkle with paprika powder to decorate.

I used can chickpeas, always thought it was better to use the dry ones letting them soak the night before, but I think it tastes quite good like this and I don’t have to think about it the night before if I want to make some Hummus.


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Pulli, Jacke, Rock, Tasche: Zara | Sneakers: New Balance

Grau ist meine Lieblingsfarbe seit ich mich erinnern kann, dunkelblau kommt und geht, aber im Moment ist es ganz oben, also konnten meine neuen New Balance keine anderen Farben haben!

Und die Verbindung mit einem ledernen Minirock finde ich einfach… balanced 🙂

Bis zum nächsten Post!







Rice with Rabbit (others would say Paella)

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Before I start with the recipe I would like to explain some important things about this dish. Paella is the pan which this dish it’s made in, not the dish itself. All the ingredients contribute to the success of the dish, so choose them well. You can vary the assortment and quantity of the toppings depending on what you like or what you have on hand. That it’s why we call it “Rice with…” because there are many different combinations you can do, following the same basic steps. There are some very important things you’ll have to take care when doing this recipe:

– The amount and quality of the stock. The only thing you have to measure exactly is the rice and the liquid. One measure of rice for 2 of stock. This will result in a perfectly cooked rice. A good quality stock is vital to this dish as it provides the flavour for the rice. The best option is always doing it ourselves.
– The rice. The best results are using Spanish Bomba, if you can not find it, use round rice varieties like risotto. Do not use long-grain or parboiled varieties, which do not absorb as much liquid as short or medium-grain rice. It would be enough 80 gr of rice per person.
– The stove. Gas stove or wood fired like my mum did are the best options. It’s essential to control the heat. You’ll have to change from high-heat to medium-heat or no-heat in seconds and you can not do that if you’re using an electric stove, believe me, I know a lot about that since I have one of these:(                                                                           – Olive oil. The amount of oil can seem a bit too much but the secret of this dish being so extremely delicious is that huge amount of oil in it. So if you are on diet, don’t even look at it.

This time my mum is the cook and I just made the photos, she makes excellent Rice and I didn’t quite mastered it yet 😉

Ingredients for 6 servings (34 Ø cm paella)

  • 480 gr Bomba rice (risotto rice does the trick too)
  • Rabbit meat stock
  • 150 ml olive oil
  • a whole bulb of garlic
  • 200 gr diced canned tomatoes
  • 200 gr canned chickpeas
  • 1/2 rabbit cut into pieces (approx. 16 pieces)
  • 1/2 red bell pepper cut in strips
  • salt, ground black pepper and ground cloves
  • (you can also add some artichokes)


Heat oil in the paella over medium-high heat. Add the garlic and red pepper strips and sauté stirring occasionally until both are soft and got some colour. Remove them from the paella and set aside. Add the rabbit, previously cooked for making the stock, and cook it, turning often, until golden brown.


My mum added fresh rosemary with the rabbit, that’s optional. When the rabbit it’s done, also remove it from the paella and set aside.


Add the diced tomatoes and cook them until they get a deep red colour, nearly brown and they reduced to half or less its amount (this is very important). Add the rice to the tomato and mix for 1 – 2 minutes.


Add the rabbit stock, preferably warm. Add the chickpeas and season with salt, 1/2 tsp black ground pepper and 1/2 tsp ground cloves. Arrange the rabbit, red pepper and garlic decoratively on top and bring it to a boil over high heat. Taste the broth to check if the seasoning is right, if not, add more salt, pepper and cloves to taste. When it already boiled for approx. 5 minutes turn the heat down to medium-low heat and cook for approx. 15 minutes more till the rice is done and there is no more stock left. Do not stir, just let the rice sit and absorb the liquid.


Let it rest for some minutes before serving and enjoy!

Bon appetite!


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