Ricotta and Chocolate Cake

Preheat the oven to 350°F and line a cake pan with parchment paper.

In a bowl, beat the eggs with the sugar until the mixture is light and frothy.

Add the ricotta cheese and sunflower oil, mixing well.

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

Gently fold in the chopped dark chocolate.

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

Bake for about 35 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan, then remove it and, if desired, dust with some powdered sugar before serving.