If you’re in Hamburg this week, I would love for you to come join my little book launch party at M.Bassy. My friend Aurélie Barennes will be treating you to delicious food, there’s going to be music, some drinks, and obviously I’m selling signed copies of my book. Feel free to email me ( if you wish to come, I would honestly love to meet some of you there!

If you can’t make it on Friday, but would love to get a signed copy of the book, here’s your chance: I’m giving away three signed copies of “Happily Healthy“! All you have to do, again, is to e-mail me with your name and address until Wednesday, 3rd of May, 12pm (noon). The winners will be announced on that very same day and will be sent their signed copy immediately, so that you’ll receive the book by Friday – the official release day. How exciting!


Finally, I think we need some cake to celebrate all of these exciting things, which are happening, don’t you agree!? I made this chocolate walnut Gugelhupf for a May day / bank holiday brunch / coffee and cake session with friends. It’s from one of my most favourite and most indulgent cookbooks out there, “Das große Buch der Schokolade“ (Teubner Edition), although I have adapted the recipe slightly – see below.


Alright, you know what you’ve got to do today: Email me about the launch party in Hamburg, or email me if you’d like to receive a signed copy of “Happily Healthy“. And then: Enjoy the bank holiday – possibly with this chocolate walnut Gugelhupf?! Don’t mind if I do!

Lea Lou


Chocolate walnut Gugelhupf

For one Gugelhupf (or bundt cake).

120 g soft butter, plus more for greasing
35 g icing sugar
100 g dark chocolate (60 % cocoa solids), melted
5 eggs, organic preferably
130 g sugar
140 g walnuts
100 g flour, plus more for flouring the tin
Milk chocolate, to cover the cake (optional)

Preheat the oven to 180°C (160° fan). Grease and flour a Gugelhupf (or bundt cake) tin.

In a bowl, whisk the butter, icing sugar and chocolate until creamy.

Separate the eggs, slowly stir the egg yolks into the butter chocolate mixture, one after the other.

In a second bowl, whisk the egg whites until stiff, then slowly stir in the sugar. Carefully fold the egg white into the butter chocolate mixture.

Chop the walnuts, mix flour and walnuts. Add the mixture to the batter, quickly stir all ingredients together.

Pour the batter into the prepared baking tin, bake for 45–50 minutes until a wooden skewer inserted into the centre of the cake comes out dry.

Remove the Gugelhupf from the oven, allow to cool, then spread it with melted chocolate if desired, and serve.

The cake can be kept for up to 4 days in an airtight container.

Teilnahmebedingungen für die Verlosung:
Teilnahmeschluss ist der 03.05.2017 um 12 Uhr. Teilnahmeberechtigt sind alle Personen, außer Mitarbeiter der beteiligten Firmen und deren Angehörige. Teilnahmeberechtigt ist jeder ab 18 Jahren mit Ausnahme der o.g. Personen. Die Auswahl der Teilnehmer liegt im freien Ermessen von Lea Lou und dem jeweiligen Aktionspartner. Der/die Gewinner/in wird per E-Mail informiert und erhält vom Aktionspartner per Post den Gewinn. Eine Barauszahlung des Gewinn- bzw. Produktwertes ist nicht möglich. Der Rechtsweg ist ausgeschlossen.


Hey, ich bin Lea Lou, Food-Fotografin, Content-Kreateurin, Mama und Yoga-Lehrerin.

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