10). 170g Unsalted butter (melted and cooled slightly)
Instructions:
1). Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 175°C. Generously spray the sides and bottom of a 24cm diameter springform pan with a flour-based baking spray and (optionally) dust with powdered sugar.
2). In a small bowl, toss the mini semi-sweet chocolate chips with 15g of all-purpose flour. Set to the side.
3). In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Set to the side.
4). In a large size mixing bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined.
5). With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour-coated mini semi-sweet chocolate chips. The batter will be thick and on the heavier side but airy.
6). Spoon the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips.
7). Bake for 45-50 minutes at 175ºC or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.
8). Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, dust with powdered sugar (optional), and serve.
Keep the chocolate chip ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it fresh longer, you can store the cake for up to a week in the refrigerator.
