Blog and Recipes


  • 160g chocolate 70%
  • 160g salted butter
  • 160g sugar
  • 3 eggs
  • A few drops of lemon curd.


This is the most delicious cake recipe ever.

Put a pan on top of your outdoor oven. Melt the butter, sugar, and chocolate together. When this is done, add the eggs one by one, mix thoroughly, and pour it in a cake tin or in this case a cast iron pan. If you want to be sure the cake won`t stick place some baking paper on the bottom of your tin or pan. 

Cook in the Outdoor Oven for about 15 minutes, turning it around once in a while. 

With this cake it is very handy to use the thermo door, so you can close the baking compartment and see the temperature. It is very important to keep the temperature stable somewhere between 150°C and 190°C.  To achieve a stable temperature make sure to chop your wood very small and add a piece every 5 to 10 minutes. 

After that baby comes out, you are going to be so happy!!  But first, let it cool down for about 20 minutes, and then you are ready to dig in. The last time I made this recipe, I spread crème fraîche on the cake and covered it with grilled peaches and basil, and I added a bit of lemon curd. Mamma Mia!

But you can eat it however you like. Enjoy!


  • One sea bream or other white fish (ask your fishmonger to clean it for you)
  • One lemon
  • A handful of baby potatoes
  • Two or three tomatoes
  • A handful of chard
  • Thyme / Rosemary / Dill 
  • 5 cloves garlic


Start off with some baby potatoes or if you can’t find those chop some bigger potatoes into smaller chunks. Mix these with olive oil, salt, fresh herbs and plenty of garlic. Place this mix in an oven pan and then put the pan into your Outdoor Oven.

Bake it at a low temperature somewhere between 160°C to 180°C for about ten minutes. Getting to these temperatures start with firing up your oven as usual after about 30 minutes just ad very little pieces of wood to keep your oven between 160°C to 180°C  preferably use the thermo-door.

In the meantime, slice your lemon, peel the garlic and cut the tomatoes into quarters.

All that’s left to do is open up your fish, when it is cleaned you can stuff it with lemon slices, a generous amount of fresh herbs, a bit of garlic and a sprinkle of salt and pepper. 

I know you must be getting really hungry by now but just hold on a little longer. Add the stuffed fish to the pan, along with the tomato quarters, the chard, more herbs, one last drizzle of olive oil and give your fish a little kiss for good luck. Now place it back into the oven for about 15 more minutes at about 175°C. And voilà!