How to Freeze
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
Ingredients
RICOTTA
600g
EGGS
4
SUGAR
145g
CHOCOLATE CHIPS
130ml
1 LEMON ZEST
How To Make Ricotta and Chocolate Cake
Step 1
Separate the eggs, placing yolks and whites in two different bowls. Beat the egg whites with half the sugar until stiff peaks form. The mixture should be glossy and stable. In another bowl, beat the egg yolks with the remaining sugar until pale and fluffy. Add ricotta and lemon zest to the yolk mixture. Mix until you have a smooth cream.
Step 2
Gently fold in the whipped egg whites using a spatula, mixing from bottom to top to avoid deflating the air. Add the chocolate chips and stir gently to combine. Pour into a 9-inch (22–24 cm) cake pan lined with parchment paper. Smooth the top.
Step 3
Bake at 350°F (180°C) for 45 minutes, or until golden and set in the center. Let it cool completely in the pan before slicing and serving.
