Chocolate Chip Ricotta Cake

Serves 10

1 hr 10 min

A moist, tender cake made with ricotta and studded with mini chocolate chips, baked in a springform pan.

prepPreheat oven to 350°F / 175°C
prepGrease a 10 inch springform pan with olive oil and line the bottom with parchment
1 1/2 cups / 255 g mini chocolate chips (for coating)	Coat chocolate chips with flour	Fold dry into wet, stir in butter & coated chips	Pour into pan, top with remaining chips	Bake 350°F / 175°C, 45–55 min until set	Cool, dust with confectioners sugar & serve
2 tbsp / 15 g all purpose flour (for coating chips)
1 1/4 cups / 250 g sugar	Whisk sugar, flour, baking powder & salt
1 3/4 cups / 220 g all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs	Whisk eggs, ricotta & vanilla until smooth
15 oz / 425 g ricotta
3 tsp vanilla extract
1 stick / 115 g butter, melted and slightly cooled
2 tbsp / 30 g mini chocolate chips (for topping)
confectioners sugar for dusting

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