TOTAL TIME 1 hour DIFFICULTY not too tricky
300 gr. fresh ricotta
200 gr. plain flour
100 gr. cornflour
100 gr. unsalted butter
100 gr. chocolate chips
200 gr. caster sugar
3 fresh eggs
120 gr. yogurt
1 baking powder
zest of 1 lemon
1 pinch of salt
Preheat the oven to 180°
Grease the tin (26 cm.) or put a baking paper.
Sift the flour with baking powder and salt. Melt the butter.
Sift the ricotta in a bowl, then process with the sugar in a food processor or planetary and mix well for about 10 minutes.
Pour into little by little the flour mixture, 3 egg yolks, the lemon zest. Beat for a few minutes until thoroughly mixed.
Add the melted butter and the yogurt, then stir in the chocolate flakes and pulse for a few minutes.
Pour into a large and clean bowl the egg whites and whisk them until stiff.
Gradually add to the ricotta mixture, one spoon at a time until it has all been added. Whisk for a few minutes.
Spoon the mixture into the prepared tin.
Bake for 40 minutes or until well risen and golden. Leave to cool for a few minutes, then lift on a wire rack and allow to cool for longer.
Dust lightly with sifted icing sugar.
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