200 g of sugar (you can reduce up to 170 g depending on your personal taste)
80 g of flour
50 g of cocoa
4 eggs
6 g baking powder
to garnish cocoa and sprinkles or chocolate balls or flakes
PROCEDURE
Place the ricotta and sugar in the bowl of a stand mixer (or use an electric whisk) and start whipping, add the eggs, one at a time, the soft butter cut into cubes and the flour with the sifted cocoa and yeast.
Butter and flour (or line with baking paper) the pan and pour in the mixture.
Bake at 180° for about 35 minutes, check the cooking with a toothpick. Do not overcook, it must not dry out but remain moist inside.
Let it cool. Sprinkle with cocoa and decorate with sprinkles or other chocolate.
