Step-by-Step Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8 or 9-inch springform pan with butter or a bit of oil, then line the bottom with baking paper to prevent sticking.

Mix the Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat them together with a hand mixer until smooth and creamy, about 1-2 minutes.

Add the Eggs: Crack the eggs in one by one, beating well after each addition. This will help the mixture stay light and smooth.

Incorporate the Dry Ingredients: Sift in the flour, cornstarch, and baking powder. Add the vanilla extract and lemon zest. Using a spatula, gently fold the ingredients together until just combined, being careful not to overmix.

Fold in the Chocolate Chips: Add the chocolate chips, folding them in gently to distribute them evenly throughout the batter.

Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Place it in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then remove it and place it on a cooling rack. Once it has cooled, dust the top with powdered sugar for an added touch of sweetness.

Variations, Tips, and Dietary Substitutions

Variations:

Orange Zest Twist: Substitute lemon zest with orange zest for a sweeter, citrusy note.

Nutty Flavor: Add ¼ cup of chopped almonds or hazelnuts for a bit of crunch.

Tips:

Fresh Ricotta: For best results, use fresh ricotta cheese. If it’s too watery, let it drain in a fine sieve for about 30 minutes to achieve a firmer texture.

Chocolate Placement: Coat the chocolate chips in a bit of flour before adding them to prevent sinking.

Substitutions:

Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.

Dairy-Free: Swap ricotta with a dairy-free ricotta alternative and use dairy-free chocolate chips to keep it lactose-free.