Soft ricotta and chocolate chip ring cake

INGREDIENTS
250 g ricotta
170 g sugar
100 g butter
200 flour
50 g dark chocolate chips
2 eggs
Half a sachet baking powder
1 pinch salt
Vanilla
Pearl sugar

I combine sugar and eggs. I omitted vanilla because my sugar was already flavoured.

I whisk until pale and thick, then add melted, cooled butter or softened butter and continue beating.

I add ricotta and whisk thoroughly.

I sift baking powder into flour.

I sift them into egg mixture.

I combine and add chocolate chips. If too firm, add a few tablespoons milk; I did because my ricotta was dry.

I used a convenient paper ring mould from the supermarket.

I add mixture to the mould.

I bake at 170°C about 45 minutes.