Flourless Ricotta and Chocolate Cake: Super Creamy And Easy To Make

Step 1Separate 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 2Gently 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 3Bake 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.