Magic ricotta cake with lemon zest: a delicious and delicate dessert!

INGREDIENTS
4 eggs
500 g sheep’s milk ricotta
300 g cow’s milk ricotta
130 g (2/3 cup) sugar
30 g (3 tablespoons) cornstarch
100 g (2/3 cup) chocolate chips
Lemon zest to taste
Powdered sugar (for decoration)

METHOD
Preheat oven to 175°C/350°F. Line the bottom of a 20 cm springform pan with parchment paper.
In a large bowl, whisk together eggs and sugar.
Add both types of ricotta and lemon zest, mixing well.
Stir in cornstarch and mix with chocolate chips.
Pour the mixture into a cake tin and bake for 75 minutes.
Allow to cool completely.
Sprinkle with powdered sugar and serve.