Ricotta and Chocolate Chips Cake

TOTAL TIME     1 hour           DIFFICULTY not too tricky

 

INGREDIENTS:

 

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

TOPPING:

iced sugar

 

DIRECTIONS:

 

• 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.