Whip the eggs with the sugar.
Add the ricotta, the cornstarch, and finally the dark chocolate chips.
Pour the mixture into an 18 cm cake pan previously lined with parchment paper.
Bake in a preheated oven at 180°C for about 50 minutes.
18 cm cake pan
Parchment paper
Gluten-free and flourless recipe.
Italy, Emilia Romagna
| Energy (kcal) | 199.76 |
| Carbohydrates (g) | 18.41 |
| of which Sugars (g) | 13.49 |
| Fat (g) | 10.64 |
| of which Saturates (g) | 6.04 |
| Protein (g) | 8.51 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.08 |
