Dulce y Sabor, Meknes (2026)

30/01/2026

🍰🍪 Cookie Dough Brownie Cake Recipe

📝 Ingredients

⸻

🍫 For the Brownie Layer:
• 200 g dark chocolate
• 150 g butter
• 1 cup sugar
• 3 eggs
• 1 packet vanilla extract
• 1 cup flour
• 2 tablespoons cocoa powder
• A pinch of salt

⸻

🍪 For the Cookie Dough Layer:
• 100 g butter (soft)
• ½ cup brown sugar
• ¼ cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup flour (heated*)
• ½ cup chocolate chips

Note: Make the flour safe by heating it in a 160°C oven for 5 minutes.

⸻

🧁 For the Cream (Optional):
• 1 cup cold cream
• 2 tablespoons powdered sugar
• 1 packet vanilla extract

⸻

👩‍🍳 Preparation

1️⃣ Making the Brownies
Melt the chocolate and butter using the double boiler method.
Add the sugar and stir.
Add the eggs one at a time.
Add the vanilla extract, flour, cocoa powder, and salt.
Pour into a greased baking pan.
Bake at 180°C for 25–30 minutes. Cool.

⸻

2️⃣ Prepare the Cookie Dough
Cream the butter and sugar.
Add the milk and vanilla.
Add the warmed flour.
Add the chocolate chips.
Chill in the refrigerator for 20 minutes.

⸻

3️⃣ Whip the Cream (Optional)
Cream the butter and powdered sugar.

⸻

4️⃣ Assemble the Cake
Spread the cookie dough over the brownie.
Spread cream on top (if desired).
Chill in the refrigerator for 1 hour.

⸻

✨ Serving Suggestion

Drizzle with chocolate sauce or decorate with mini cookies 😍

13/01/2026

Chocolate cheesecake and strawberry shake 🍓 🍫

30/12/2025

Chocolate Peanut Butter Layer Cake

Ingredients :

Chocolate cake layers (for three 8-inch layers):
1 3/4 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs
3/4 cup sour cream
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot coffee or hot water

Peanut butter frosting:
1 1/2 cups unsalted butter, softened
1 1/2 cups creamy peanut butter
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Chocolate ganache:
8 oz semisweet chocolate, chopped
1 cup heavy cream

Decoration:
100g dark chocolate chunks
50g chopped peanuts or toffee pieces

Preparation :
1. Preheat oven to 350°F. Grease and line three 8-inch cake pans.
2. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
3. Add oil, eggs, sour cream, buttermilk, and vanilla. Mix until combined.
4. Stir in hot coffee until smooth.
5. Divide batter into pans. Bake 25-30 minutes until toothpick comes out clean.
6. Cool cakes in pans 10 minutes, then turn out to cool completely.
7. Beat butter and peanut butter until creamy.
8. Add powdered sugar gradually, then heavy cream, vanilla, and salt. Beat until fluffy.
9. Place one cake layer on plate. Spread thick layer of peanut butter frosting.
10. Add second cake layer. Spread more frosting.
11. Top with third cake layer.
12. Frost top and sides with remaining peanut butter frosting.
13. Heat heavy cream until just boiling. Pour over chopped chocolate.
14. Let sit 5 minutes, then stir until smooth glossy ganache. Cool slightly.
15. Pour ganache over top of cake, letting it drip down sides.
16. Top with dark chocolate chunks and chopped peanuts or toffee.

chocolate cake, peanut butter frosting, layer cake, chocolate ganache, moist cake, rich dessert, indulgent treat, drip cake, peanut butter lover, chocolate lover, celebration cake, decadent slice

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29/12/2025

Berry Filled Cannoli

Ingredients :
Shells :
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon butter, softened
- 1/2 cup dry white wine
- 1/4 cup water
- Oil for frying

Filling :
- 16 ounces ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream

Berry Compote :
- 1 cup mixed berries (raspberries, blueberries)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice

Garnish :
- Powdered sugar for dusting

Preparation :
1. Mix flour, sugar, and salt in a bowl.
2. Add egg, butter, wine, and water.
3. Knead until smooth; rest dough 30 minutes.
4. Roll dough thin; cut into circles.
5. Wrap each circle around a metal cannoli form.
6. Seal edges with water.
7. Heat oil to 350°F.
8. Fry shells until golden; drain and cool.
9. Whip ricotta, powdered sugar, vanilla, and cinnamon.
10. Whip cream until stiff; fold into ricotta mixture.
11. Cook berries, sugar, and lemon juice until thickened; cool.
12. Pipe filling into cooled shells.
13. Spoon berry compote into center of each shell.
14. Dust with powdered sugar before serving.

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29/12/2025

CARAMEL CRUNCH LAYER CAKE 🍰✨

Soft cake layers, silky caramel cream, and crunchy touches for a true feast of flavors!

⸻

Ingredients

For the Cake
• 3 cups flour
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 1 cup milk (at room temperature)
• ½ cup vegetable oil
• ½ cup butter (melted, cooled)
• 4 eggs (at room temperature)
• 1 packet baking powder
• 1 pinch salt
• ½ cup caramel sauce (or dulce de leche)
• 1 teaspoon vanilla

Caramel Cream
• 250 g butter (at room temperature, softened)
• 4 cups powdered sugar
• ⅓ cup caramel sauce
• 1 teaspoon vanilla

For the Topping
• Caramel sauce
• Toffee pieces / crushed croquant / hazelnut caramel

⸻

Preparation

1. Preparing the Cake
1. Preheat the oven to 175°C (350°F).
2. Beat the eggs, granulated sugar, and brown sugar for 3–4 minutes until light in color.
3. Add the vegetable oil, milk, melted butter, and caramel sauce and mix.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Add the dry mixture to the wet mixture and mix until smooth.
6. Divide the dough into 2 or 3 equal pans.
7. Bake for 25–30 minutes. Remove from the oven when a toothpick comes out clean and let cool completely.

⸻

2. Caramel Cream
1. Beat the butter for 3 minutes until fluffy.
2. Slowly add the powdered sugar.
3. Add the caramel sauce and vanilla, then beat until the cream is smooth.

⸻

3. Assembling the Layers
• Spread caramel cream between the cooled cake layers.
• For a n**e cake look, spread thinly;
for a fuller look, cover completely.

⸻

4. Decorating
• Drizzle generously with caramel sauce.
• Add crunch with toffee, croquant, or hazelnut caramel.

⸻

Serving Suggestion

🕰️ This cake tastes much better after resting for 1 day.
The caramel flavor settles, and the texture becomes perfect 😍

28/12/2025

Chocolate Cherry Bonbons

Ingredients
Cherry Center
¾ cup cherry jam or cherry compote
1 tsp lemon juice
1 tsp cornstarch (optional, for thicker center)
Chocolate Filling
1 cup milk chocolate, melted
¼ cup heavy cream
2 tbsp butter, softened

28/12/2025

Chocolate Peanut Butter Cheesecake

Ingredients
Crust
2 cups chocolate cookie crumbs (Oreos, filling removed)
½ cup melted butter
Cheesecake Filling
450 g (16 oz) cream cheese, softened
1 cup smooth peanut butter
1 cup granulated sugar
¾ cup sour cream

26/12/2025

Strawberry-Filled Chocolate Cake 🍫🍓

Rich, moist chocolate cake layered with bright, fruity strawberry filling — the perfect chocolate-fruit combination.

⸻

Ingredients

Chocolate Cake
• 2 cups flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
(or 1 cup milk + 1 tablespoon vinegar, let stand for 5 minutes)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water or hot coffee

⸻

Strawberry Filling
• 2½ cups fresh or frozen strawberries (chopped)
• ½ cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

⸻

Optional Chocolate Sauce / Ganache

Ganache option (simple and elegant):
• 200 g semi-sweet chocolate
• 1 cup (240 ml) heavy cream

or

Buttercream option:
• 200 g softened butter
• 2 cups powdered sugar
• ½ cup cocoa powder
• 2–3 tablespoons milk
• 1 teaspoon vanilla

⸻

Preparation

1. Strawberry Filling
1. Combine the strawberries, sugar, lemon juice, and water in a saucepan.
2. Cook over medium heat until the strawberries soften.
3. Add the cornstarch and cook until thickened and glossy.
4. Remove from heat and cool completely.

⸻

2. Chocolate Cake
1. Preheat the oven to 175°C / 350°F.
2. Grease two 20 cm (8 inch) cake pans and line them with paper.
3. In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
5. Slowly add hot water/coffee — the batter will be thin.
6. Divide between pans and bake for 35-40 minutes.
7. Cool completely. If desired, slice each cake in half to create 4 layers.

⸻

3. Assembly
1. Place the first cake layer on a plate.
2. Spread the strawberry filling evenly.
3. Add the next layer and repeat the process.
4. Finish with the last cake layer.

⸻

4. Cream / Ganache
• Ganache: Heat the cream, pour it over the chocolate, and stir until smooth. Wait until it thickens slightly, then pour it over the cake.
• Buttercream: Whip the butter, sugar, cocoa, milk, and vanilla until fluffy, then use as frosting.

⸻

5. Garnish
• Fresh strawberries
• Chocolate shavings or chunks

⸻

✨ Tip: For clean layers and perfect presentation, chill the cake for 30 minutes before slicing.

26/12/2025

Chocolate-Covered Peanut Butter Roll Cake 🍫🥜

Soft chocolate cake rolled with creamy peanut butter filling and drizzled with rich chocolate sauce — this cake tastes like a chocolate-covered peanut butter roll!

⸻

Ingredients

Chocolate Roll Cake
• 4 large eggs
• 1 cup flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup milk
• Powdered sugar (for dusting)

⸻

Peanut Butter Filling
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream (cold)
• 1 teaspoon vanilla extract

⸻

Chocolate Sauce (Optional but recommended)
• 150 g semi-sweet chocolate
• ½ cup (120 ml) cream

⸻

Preparation

1. Chocolate Roll Cake
1. Preheat the oven to 180°C / 350°F.
2. Line a 25×35 cm (10×15 inch) jelly roll pan with parchment paper.
3. Beat the eggs and sugar until pale, thick, and fluffy (5–6 minutes).
4. Mix in the vanilla and milk.
5. Sift together the flour, cocoa powder, baking powder, and salt.
6. Gently fold the dry ingredients into the egg mixture.
7. Spread the batter evenly in the pan.
8. Bake for 10–12 minutes — the cake should spring back when touched.

⸻

2. Roll the Cakes
1. While the cakes are still warm, turn them out onto a clean kitchen towel dusted with powdered sugar.
2. Carefully remove the parchment paper.
3. Roll the cakes up from the short side using the towel.
4. Let cool completely.

⸻

3. Peanut Butter Filling
1. Beat the peanut butter and powdered sugar until smooth.
2. Whip the cold cream and slowly fold it into the peanut butter.
3. Add vanilla and mix until creamy and spreadable.

⸻

4. Assembly
1. Carefully unroll the cooled cake.
2. Spread the peanut butter filling evenly, leaving a small border.
3. Roll up tightly without a towel.
4. Chill for 30 minutes.

⸻

5. Chocolate Sauce
1. Heat the cream until it comes to a boil (do not boil).
2. Pour over the chocolate, wait 1 minute, then stir until smooth.
3. Drizzle or spread over the roll cake.

⸻

6. Garnish
• Mini peanut butter chocolates
• Chopped peanuts
• Chocolate sauce 🍫🥜✨

⸻

✨ Tips for the Perfect Roll
• Don't overcook — dryness causes cracking.
• Roll while hot, fill after cooling.
• Cool before slicing for even cuts.

25/12/2025

🍪 Homemade Cookie Dough Brownie Bombs 🍫
A decadent treat that combines rich brownie coating with delicious, safe-to-eat cookie dough filling, perfect for satisfying your sweet tooth!

Ingredients:
For the Cookie Dough:
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp milk
• 1 cup all-purpose flour (heat-treated or baked at 350°F for 5 minutes to kill bacteria)
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

For the Brownie Coating:
• 1 box brownie mix (plus the ingredients called for on the box)
• 1 cup mini chocolate chips (for coating)

Directions:
Make the Cookie Dough: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract and milk. Gradually add the heat-treated flour and salt, mixing until combined. Fold in the mini chocolate chips.

Form the Cookie Dough Balls: Scoop out tablespoon-sized portions of the cookie dough and roll them into balls. Place them on a parchment-lined baking sheet and freeze for about 30 minutes until firm.

Prepare the Brownie Batter: While the cookie dough balls are freezing, prepare the brownie mix according to the package instructions.

Coat the Cookie Dough: Preheat your oven according to the brownie mix instructions. Once the cookie dough balls are firm, dip each ball into the brownie batter, ensuring they are fully coated.

Bake the Brownie Bombs: Place the coated cookie dough balls on a parchment-lined baking sheet. Bake according to the brownie mix instructions, usually around 10-12 minutes, until the brownie coating is set.

Cool and Serve: Allow the brownie bombs to cool completely on a wire rack. Once cooled, melt the mini chocolate chips and drizzle over the top for an extra touch. Enjoy these indulgent treats!

Nutritional Information:
⏰ Prep Time: 15 minutes | Freezing Time: 30 minutes | Baking Time: 10-12 minutes | Total Time: 55-57 minutes
🔥 Kcal: Approximately 200 kcal per serving | 🍽️ Servings: 12 servings

24/12/2025

🍫 Nutella Cheesecake

🔸 Ingredients

For the Oreo Base:
• 300 g Oreo cookies
• 120 g melted butter

For the Cheesecake Filling:
• 600 g cream cheese (at room temperature)
• 1 cup granulated sugar
• 1 cup Nutella
• 3 eggs (at room temperature)
• 1 packet vanilla extract
• 1 cup heavy cream
• 2 tablespoons flour

For the Nutella Ganache:
• 200 ml heavy cream
• 4 tablespoons Nutella
• 80 g dark chocolate

Chocolate Whipped Cream (optional):
• 1 packet powdered whipped cream
• 1 cup cold milk
• 1 tablespoon cocoa powder

⸻

🔸 Instructions

1️⃣ Base:
• Grind Oreo cookies into a fine powder using a food processor.
• Mix with melted butter.
• Press into the bottom of a springform pan (22–24 cm).
• Bake at 180°C for 10 minutes, remove and let cool.

2️⃣ Cheesecake Filling:
• Beat the cream cheese and sugar with a mixer until smooth.
• Add the Nutella and mix.
• Add the eggs one at a time.
• Add the vanilla, cream, and flour and mix on low speed.
• Pour the mixture over the base.

3️⃣ Baking:
• Bake in a preheated 160°C oven for 55–60 minutes.
• Turn off the oven, leave the door slightly open, and let it rest for 1 hour.
• Once it reaches room temperature, refrigerate for at least 4 hours (preferably overnight).

4️⃣ Nutella Ganache:
• Heat the cream until it reaches boiling point.
• Add the Nutella and chocolate and stir.
• Once cooled, pour over the cheesecake.

5️⃣ Topping:
• Whip the cream, milk, and cocoa.
• Pipe onto the cake using a piping bag.

⸻

✨ Serving Suggestion

Slice and decorate the top with extra Nutella, chopped nuts, or chocolate chips 🍫🤎

24/12/2025

🍪 𝐋𝐞𝐯𝐚𝐢𝐧 𝐁𝐚𝐤𝐞𝐫𝐲 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐢𝐩 𝐂𝐨𝐨𝐤𝐢𝐞𝐬 🍪
Indulge in these rich and chewy chocolate chip cookies that are perfect for any occasion, delivering a delightful balance of sweetness and texture with every bite.

Ingredients:
- 1 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream the Butters and Sugars: In a large mixing bowl, beat the cold cubed butter, granulated sugar, and light brown sugar together until creamy and well combined.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.

Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious cookies warm or at room temperature!

Nutritional Information:
⏰ Prep Time: 15 minutes | Baking Time: 10-12 minutes | Total Time: 25-27 minutes
🔥 Kcal: Approximately 150 kcal per cookie | 🍽️ Servings: About 24 cookies

Dulce y Sabor

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