Ingredients
4 eggs
500g sheep’s milk ricotta
300g cow’s milk ricotta
130g sugar
30g cornstarch
100g chocolate chips
Lemon zest to taste
Powdered sugar (for decoration)
Preparation
- Preheat oven to 175°C/350°F. Line the bottom of the 20cm springform with parchment paper.
- In a large bowl, beat the eggs and sugar.
- Add both types of ricotta and lemon zest, mix well.
- Add the cornstarch and mix in the chocolate chips.
- Pour the mixture into a springform and bake for 75 minutes.
- Let cool completely.
- Sprinkle with powdered sugar and serve.