Magical ricotta cake with lemon zest
500g sheep’s milk ricotta 300g cow’s milk ricotta
130g (2/3 cup) sugar
30 g (3 tbsp.) cornstarch 100g (2/3 cup) chocolate chips Lemon zest to taste Powdered sugar (for decoration)
Preheat the oven to 175°C/350°F. Line the bottom of the 20cm springform pan with parchment paper. In a large bowl, whisk the eggs and sugar.
Add the two types of ricotta and the lemon zest, mix well. Stir in cornstarch and mix with chocolate chips.
Pour the mixture into a spring and bake for 75 minutes. Let cool completely.
Sprinkle with powdered sugar and serve. Show less