Classic Italian chocolate chip ricotta cake that’s ultra-moist, lightly sweet, and perfect with coffee.

Scale

1 ½ cups whole-milk ricotta cheese

3 large eggs

1 cup granulated sugar

½ cup unsalted butter, melted

1 tsp vanilla extract

Zest of 1 lemon

2 cups all-purpose flour

2 tsp baking powder

¼ tsp salt

¾ cup semi-sweet chocolate chips

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1. Preheat oven to 350°F and prepare a 9-inch cake pan.

2. Whisk ricotta, sugar, eggs, butter, vanilla, and lemon zest.

3. Mix flour, baking powder, and salt separately.

4. Fold dry ingredients into wet mixture.

5. Stir in chocolate chips.

6. Bake 45–50 minutes until golden and set.

7. Cool completely before serving.

Drain ricotta if very wet.

Do not overmix the batter.

Dust with powdered sugar before serving.