Recipe

Prinjolata - Maltese Almond and Chocolate Cake

Decadent Delight: Maltese Almond and Chocolate Prinjolata

4.3 out of 5

Indulge in the rich flavors of Maltese cuisine with this delightful Prinjolata recipe. This traditional Maltese almond and chocolate cake is a true treat for the senses, combining the nutty goodness of almonds with the lusciousness of chocolate.

Dessert› Cake› Prinjolata

European cuisine› Mediterranean cuisine› Maltese cuisine

Preparation time

30 minutes

Cooking time

No cooking required

Total time

4 hours 30 minutes (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if almonds are omitted), Egg-free, Halal, Kosher

Allergens

Almonds, Milk (in whipped cream and chocolate)

Not suitable for

Vegan, Gluten-free (due to the use of biscuits)

Ingredients

200g (1 ¾ cups) crushed biscuits 200g (1 ¾ cups) crushed biscuits
100g (1 cup) ground almonds 100g (1 cup) ground almonds
50g (½ cup) cocoa powder 50g (½ cup) cocoa powder
200ml (¾ cup) whipping cream 200ml (¾ cup) whipping cream
200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
100g (½ cup) candied fruits, finely chopped 100g (½ cup) candied fruits, finely chopped
50g (½ cup) sliced almonds 50g (½ cup) sliced almonds
Colorful sprinkles, for decoration Colorful sprinkles, for decoration

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 22g, 10g
Carbohydrates (total, sugars): 34g, 18g
Protein: 6g
Fiber: 3g
Salt: 0.1g

Preparation

1.
In a large mixing bowl, combine the crushed biscuits, ground almonds, and cocoa powder.
2.
In a separate bowl, whip the whipping cream until stiff peaks form.
3.
Gently fold the melted chocolate into the whipped cream until well combined.
4.
Add the chopped candied fruits to the chocolate cream mixture and mix gently.
5.
Gradually add the biscuit mixture to the chocolate cream mixture, folding until everything is evenly incorporated.
6.
Line a round cake tin with parchment paper and transfer the mixture into the tin, pressing it down firmly.
7.
Refrigerate the cake for at least 4 hours or overnight to set.
8.
Once set, remove the cake from the tin and transfer it to a serving plate.
9.
Decorate the top of the cake with whipped cream, sliced almonds, and colorful sprinkles.
10.
Serve chilled and enjoy!

Treat your ingredients with care...

Almonds — Make sure to use finely ground almonds for a smooth texture in the cake.
Whipping cream — Chill the whipping cream and the mixing bowl in the refrigerator before whipping to achieve the best results.
Dark chocolate — Use high-quality dark chocolate for a rich and intense flavor.
Candied fruits — Ensure the candied fruits are finely chopped to evenly distribute their flavors throughout the cake.
Colorful sprinkles — Use a variety of colorful sprinkles to create a festive and eye-catching decoration.

Tips & Tricks

For an extra crunch, you can add some crushed almonds to the biscuit mixture.
If you prefer a sweeter cake, you can add a tablespoon of powdered sugar to the whipped cream before folding in the melted chocolate.
Experiment with different types of candied fruits to add your own twist to the recipe.
To make the cake more festive, you can add colorful edible flowers as a garnish.
Serve the Prinjolata with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of indulgence.

Serving advice

Slice the Prinjolata into generous portions and serve chilled. This cake is perfect for sharing with family and friends during special occasions or as a delightful treat after a delicious Maltese meal.

Presentation advice

To enhance the presentation of the Prinjolata, decorate the top with a swirl of whipped cream, sliced almonds, and a generous sprinkle of colorful sprinkles. You can also place some candied fruits on top for an extra pop of color.