Ingredients:

• 4 eggs
• 500 g of sheep’s ricotta
• 300 g of cow’s milk ricotta
• 130 g sugar (about 2/3 cup)
• 30 g corn starch (about 3 tablespoons)
• 100 g of chocolate chips
• Fresh lemon zest
• Powdered sugar
• Instructions:
• Preheat the oven to 175°C/350°F and line the bottom of a 20cm/8in springform tin with baking paper.
• In a large bowl, beat the eggs with the sugar until the mixture becomes frothy.
• Add both types of ricotta and the grated lemon zest, mixing well.
• Add the cornstarch and mix until smooth.
• Add the chocolate chips to the mixture and mix gently.
• Pour the mixture into the prepared springform pan and level it with a spatula.
• Bake in the preheated oven for about 75 minutes, or until the cake is golden brown and firm to the touch.
• Let the cake cool completely in the pan, then dust it generously with icing sugar.
• Cut the cake into slices and serve it. Enjoy this delicious and delicate dessert!