Ricotta Chocolate Star

Preheat the oven to 160°C fan (180°C top/bottom heat). Grease a star-shaped tin or a 26 cm springform.

Lightly beat the egg in a bowl.

Add the ricotta, sugar, a pinch of salt and the natural yogurt to the egg and beat until smooth.

In a second bowl, mix the flour and baking powder well.

Add the flour mixture to the ricotta-egg mixture and stir only until a smooth batter forms.

Fold in the chocolate chips at the end.

Pour the batter into the prepared tin and smooth the surface.

Bake in the preheated oven for about 45–50 minutes.

Let the cake rest in the tin for about 10 minutes, then remove it and cool completely on a wire rack.