Ricotta and chocolate cake

To prepare the ricotta and chocolate cake, first put the ricotta in a sieve and let it drain for at least 30 minutes to remove the excess whey 1. In the meantime, melt the butter in a saucepan and let it cool. Now separate the yolks from the whites into 2 bowls. Whip the egg whites with an electric mixer 2: you should get a soft and frothy consistency, not as firm as stiff peaks 3.

Set aside the egg whites and move on to the yolks: add the sugar 4 and beat them with the electric mixer for about 10 minutes, until you get a light and fluffy mixture. At this point, pour in the melted and cooled butter 5 and continue working to mix the ingredients. Turn off the mixer and sift the ricotta using a spatula 6.

Add the sifted ricotta to the batter 7, turn the mixer back on and pour in the milk slowly 8. Now gently fold in the egg whites, mixing with motions from bottom to top to avoid deflating the mixture 9.

Finally, sift the flour and baking powder 10. Add the dry ingredients to the mixture and blend well with the spatula 11; you should get a compact but soft batter. Pour the batter into a 9-inch pan that you have previously buttered and floured 12.

Level the surface, then distribute coarsely chopped chocolate in the center 13. Gently press down with the back of a spoon to slightly sink the pieces of chocolate into the batter 14. Bake in a preheated static oven at 350°F for about 30 minutes, placing the pan on the lowest rack (not in contact). After this time, move the pan to the middle rack and bake for another 10 minutes. Check the cooking with a toothpick, then take it out of the oven and let it cool 15 before dusting your ricotta and chocolate cake with powdered sugar as desired 15!