Beat the eggs with the sugar, add the ricotta, the previously melted chocolate, the sifted flour, the milk, the cocoa, and the baking powder.
Mix well and then pour into an 18-20 cm cake tin previously lined with parchment paper.
Bake at 180 degrees for about 45 minutes.
Do the toothpick test to check for doneness!
Italy
| Energy (kcal) | 232.75 |
| Carbohydrates (g) | 26.79 |
| of which Sugars (g) | 14.86 |
| Fat (g) | 10.15 |
| of which Saturates (g) | 5.44 |
| Protein (g) | 9.49 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.21 |
