Ricotta chocolate cake

250 g of ricotta

60 g corn starch (maizena)

70 g of potato starch

150 g of chocolate (your favorite)

100 g of butter

3 eggs

170 g sugar

1 sachet of baking powder

1 teaspoon vanilla extract

• Melt the butter and let it cool.
• Melt the chocolate in a bain-marie and leave to cool.
• Beat the eggs with the sugar until the mixture is light and frothy.
• Add the drained ricotta and mix well.
• Sift the starch, yeast and cornstarch and add them to the mixture.
• Add the butter, chocolate, vanilla and mix without deflating the mixture.
• Butter and flour the pan or line it with baking paper.
• Pour the mixture and bake at 170° for approximately 30 minutes.
• Do the toothpick test and do not overcook it or it will lose its softness, a characteristic of the dough.