Pre-heat oven to 350F (180C). Line an 8 inch round cake pan with crumpled wet parchment paper. (Cut a large square, crumple it, then wet it and shake out excess water then line the pan).
FOR THE CRUMB CRUST
In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.
Add approximately ⅔ of the crumbly mixture to the cake pan, press down on the bottom and halfway up the sides of the pan to cover. Place in the fridge while making the ricotta filling.
FOR THE RICOTTA FILLING
In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips.
Remove the crust from the fridge and top with the ricotta filling. Sprinkle with the remaining crumb mixture, then sprinkle with mini chocolate chips.
Bake for approximately 30-40 minutes or until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired. Enjoy!
Notes
I drained the ricotta for this recipe for about 10 minutes, my ricotta was quite thick so I didn’t really lose much liquid. If you find that there is a lot of liquid, then drain the ricotta in a sieve for about 20 minutes before beating with the sugar and egg.
The cake should be covered in an airtight container or with plastic stored in the fridge. It will keep for up to 3-4 days in the fridge.
The cake can also be frozen, be sure to wrap the completely cooled cake well and place in a freezer bag or container. The cake should be eaten within a month. Defrost overnight in the fridge.
Nutrition
Calories: 436kcal | Carbohydrates: 60g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 137mg | Potassium: 156mg | Fiber: 1g | Sugar: 34g | Vitamin A: 498IU | Calcium: 122mg | Iron: 2mg
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