Every bite will be so creamy and delicious!
INGREDIENTS
4 eggs
500 g of sheep’s milk ricotta
300 g of cow’s milk ricotta
130 g (2/3 cup) of sugar
30 g (3 tablespoons) of corn starch
100 g (2/3 cup) of chocolate chips
Zest of lemon to taste
Powdered sugar (for decoration)
METHOD
Preheat the oven to 175°C/350°F. Line the bottom of a 20cm springform pan with baking paper.
In a large bowl, whisk the eggs and sugar.
Add both types of ricotta and lemon zest, mix well.
Stir in the cornstarch and add the chocolate chips.
Pour the mixture into a springform pan and bake for 75 minutes.
Let cool completely.
Sprinkle with icing sugar and serve.