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Things to do in Italy

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Recipe Ricotta Cake With Chocolate Drops

200 grams of flour 00,120 grams of sugar, 100 grams of seed oil, 3 eggs, 100 grams of whole milk, 300 grams of ricotta, 1 packet of baking powder, 100 grams of dark chocolate drops

First, pour the chocolate chips into a cup, cover it with a plastic wrap and place it in the freezer. In another bowl, beat the eggs and incorporate the sugar with the help of an electric mixer until the mixture is well blended and frothy. At this point transfer the mixture into a larger bowl, add the seed oil and incorporate it with a spatula. Add the sieved ricotta and incorporate it. Once the mixture is homogeneous, incorporate the flour (to which two teaspoons have been previously removed and set aside) and the yeast sifted. Finally, add the milk until a homogeneous mixture is obtained. It is important to incorporate the ingredients by mixing from top to bottom so that the mixture remains frothy. Remove the chocolate chips from the freezer, add the flour previously set aside, flour them so that they do not settle on the bottom of the cake during cooking. Then add them to the mixture, mixing gently. Pour the mixture into a 24 cm cake pan lined with parchment paper. Level the surface and bake at 160 degrees for about 50 minutes. If the surface darkens too much during cooking, cover the cake with parchment paper. Serve cold with a sprinkling of icing sugar.