A delicious, soft, and moist cake topped with fresh raspberries and filled with chocolate chunks. A perfect breakfast or dessert paired with coffee or tea.
Melt the butter in a small pan or in the microwave at low heat, then set it aside to cool down.
In a bowl, add the Ricotta cheese, the vanilla extract, and the 3 eggs. With a whisk or electric mixer, mix all the ingredients until you get a smooth and foamy cream.
In another bowl, mix all the dry ingredients: flour, sugar, baking powder, and salt. Then add the ricotta and eggs cream and mix well until fully incorporated.
Add the melted butter to the bowl and mix well until you get a smooth dough.
Roughly chop the chocolate into chunks, then add it to the bowl and mix well.
Butter and dust with flour in a 9-inch springform round pan, then pour in the cake dough and smooth it out. Top the cake with the raspberries, pressing them down for ¾.
Bake in the preheated oven for 45 to 60 minutes. After 45 minutes, start checking with a long toothpick for doneness. Once the toothpick comes out clean, the cake is done.
Let the cake cool down completely on a rack before removing it from the pan. Dust with powdered sugar just before serving.
Notes
Raspberries: You can use either fresh or frozen, just add as many as you like on top of the cake. You can also use any other berries like strawberries, blackberries, or blueberries.Butter: You can also use salted butter and skip the additional pinch of salt.Sugar: I prefer raw cane sugar, but feel free to substitute it with regular granulated sugar. Other types of sugars and sweeteners have not been tested.