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To enrich the dessert, you can serve it with zabaglione or other sweet creams.
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Ingredients
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Recipe Instructions
Preparation 10’
Cooking 45’
Total 55’
In a bowl, mix the RiCcotta and sugar. Add the grated lemon zest and the juice of 1/2 lemon. Sift the flour with the baking powder and incorporate part of it into the RiCcotta. Add one egg at a time, alternating with the remaining flour. Mix until smooth.
Butter and flour a 28 cm diameter ring cake mould (or two 20 cm diameter tins) and pour in the mixture.
Sprinkle the surface with sugar grains and chocolate chips. Bake in a hot oven at 180°C for 45 minutes.