Chocolate Chip Ricotta Cake
9″ Springform Pan – grease and coat with powdered sugar
1 3/4 C Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 C BUtter – softened
1 1/4 C Sugar
15 oz Ricotta Cheese
2 Eggs
1 tsp Vanilla
3/4 C Mini Chocolate Chips + 2 Tbsp
2 Tbsp Powdered Sugar
Whisk together the flour, baking powder & salt. Set aside
In a large bowl cream butter, sugar and ricotta cheese until light & fluffy,
approx 5 minutes. Add eggs & vanilla.
Fold in flour & mini chips.
Pour into springform pan and spread evenly
Bake @ 350 F for 45 – 55 minutes or until toothpick comes out clean
Allow cake to cool 10 minutes before releasing the ring. Let cool another 15 –
20 minutes or until almost cool then sprinkle with powdered sugar and the 2 Tbsp of remaining
chips.
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