Ricotta and Chocolate Cake

Preheat the oven to 180°C and line a cake tin with baking parchment.

In a bowl, whisk the eggs with the sugar until the mixture is pale and frothy.

Add the ricotta and sunflower oil, mixing well.

Add the flour, baking powder, lemon zest, and a pinch of salt. Stir until you have a smooth batter.

Gently fold in the chopped dark chocolate.

Pour the batter into the prepared cake tin and level the surface.

Bake in the oven for about 35 minutes, until the cake is golden and a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin, then remove it and, if desired, dust with a little icing sugar before serving.