Current mood

1/ Awesome towel from one of my favorite designers
2/ Favorite mix & match look from the latest Zara TRF collection, loving the colorful pins on a jeans jacket
3/ Handmade woven tapestry, by Melissa Washin
4/ Pretty mini candle set, from the collab Sezane for Madewell
5/ Handmade leather tabi boots*
6/ Alexa Chung for AG jeans collab look
7/ How cool are these?: glittery leggings in the most brilliant blue color

*photo by metrode


Take me there

for the tea, the decor, the pastries, the salad, the tarts, the quiche, the mille-feuille, the mille-feuille, the mille-feuille, the mille-feuille, the mille-feuille..

Le Loir dans la Théière
3 Rue des Rosiers, 75004 Paris, France


The little things

/christmas balloons on the ceiling/

/bar b que days/

/morning burning candles/

/tree decorating/

/mismatched china/

/the scent of the pages of a new magazine/

/this crayon/


Ricotta and dark chocolate cake

This cake is so addictive that you'll want to recreate it right after the moment you'll be chewing on the last crumbles of it. Believe me if you make it once, and especially if you are a bit of a choco fanatic, you'll be wishing you'd made two tins instead of one.

It uses melted chocolate, and specifically 72% on cacao, and that explains the richness of the chocolate taste in your mouth which I find really unique (most chocolate cake recipes call for using cocoa powder which generally gives a softer chocolate flavor on the cake).

Ricotta & Dark Chocolate Cake (adapted by Emiko Davies)
300 gr sheep’s milk ricotta
3 eggs
150 gr raw sugar
200 gr spelt flour*
1 ½ tsp baking powder
pinch of salt
250 gr 72% dark chocolate, melted in a bain marie

Beat the ricotta, eggs and sugar in a bowl until you have a smooth, fluffy mixture. Add the flour, baking powder and salt and fold through until just combined. Finally, incorporate the melted dark chocolate until you have a uniform mixture. It will be quite thick. Spoon into a baking tin (prepared with some butter and dusted with cocoa powder, or some baking paper, if you don’t have a non-stick tin) and smooth the batter down, pushing it into all the edges of the tin. Bake at 180ºC for about 1 hour or until risen and a skewer inserted in the middle comes out clean. If you like, dust with icing sugar before serving. Keep any remaining cake in the fridge, well covered in plastic wrap or in an airtight container for up to three days.

* I used all-purpose flour and it turned out fine

Serve it with tea and you'll be drooling..


Current mood

Pretty things making my mood right now..

1/ Sezane for Madewell, adorable and versatile floral silk dress
2/ Jin Soon nail polish in audacity
3/ My favorite iPhone case right now, designed by Anna Bond
4/ Cute (and much needed this period) beanie
5/ Out-of-this-world silk velvet slingbacks, from Dries Van Noten
6/ Decorate your space with a favorite symbol, this place is not for kids-only (!)
7/ On-the-go notebook set, by Garance Dore, 8/ Current favorite eyeliner,
9/ Delpozo strikes again, with a neoprene collection..


Music of the day

don't you just love this song? yeaaahhh, I know!
Jamie xx - Loud Places (ft Romy)