Prepare the eggs – Separate egg yolks and whites into two bowls. Beat the whites with half the sugar until stiff peaks form.
Mix yolks with ricotta – Beat the yolks with remaining sugar until pale and fluffy. Add ricotta and lemon zest, mixing to a smooth cream.
Fold in egg whites and chocolate – Gently fold the whipped whites into the yolk mixture. Add chocolate chips and stir carefully.
Bake – Pour mixture into a 9-inch (22–24 cm) cake pan lined with parchment paper. Bake at 350°F (180°C) for 45 minutes, until golden and set.
Cool and serve – Let cake cool completely in the pan. Slice and serve at room temperature or chilled for a cheesecake-like texture.
Tips for the Best Cake
Use full-fat ricotta for maximum creaminess.
Gently fold to maintain airiness.
Drain ricotta if too watery.
Add a pinch of salt to enhance flavors.
Try orange zest for a sweeter twist.
Storage
Refrigerate in an airtight container up to 4 days.
Freeze individual slices or the whole cake up to 2 months; thaw in the fridge overnight.
