Ingredients for a 24 cm diameter, springform cake tin: 250 g fresh sheep’s milk ricotta150 g cane sugar250 g plain flour (plus enough to flour the cake tin)2 eggs100 ml extra virgin olive oil2 tbsp Viallella (or another chocolate spread)
2 handfuls of bittersweet chocolate drops chocolate chips½ sachet baking powder for cakes1 knob butter (to grease the cake tin)
In a bowl mix the flour and baking powder, sieved together, with the eggs, olive oil and sugar, stirring well with a wooden spoon until the mixture becomes smooth and soft. Press the ricotta through a sieve into another bowl, then mix it with the chocolate spread and a handful of chocolate drops. Grease the cake tin with butter, tip in 2/3 of the mixture (put the rest to one side, you’ll need it to cover the cake) and, after greasing your hands slightly, press it against the bottom and sides of the cake tin (to a height of about 3cm). Pour in the cream of ricotta and chocolate, spread it out and level the surface. Now cover the surface with the rest of the mixture you set aside, in chunks (if there’s any empty space between one chunk and another, the dough will cover it when it rises) and sprinkle the remaining chocolate drops on top. Bake in a preheated oven, at 170 °C, for 45 minutes. Before removing it from the oven, stick a toothpick into the centre: if it comes out clean, the cake is ready.
Let it cool down completely before taking it out of the cake tin and… enjoy!