This ricotta and lemon cake is a great way to finish a meal on a light note and makes the perfect treat to serve in the afternoon with a cup of coffee or tea.
500 gr ricotta cheese
100 gr sugar
100 gr whipping cream
130 gr flour 00
1 big bio lemon ( we need only the zest)
100 gr chocolate chips
In a bowl, mix the eggs with the sugar. Add the ricotta cheese, lemon zest and cream and keep mixing. When is all well mixed together, add the flour and gentle mix all together.
In the end, add the chocolate chips and bake for 45 min at 170 degrees.
When completely cool, decorate with whipped cream and lemon slices.