How to make
Pour the sugar into a bowl, pour the oil and milk and mix with a wire whisk for a few minutes. Add the ricotta and mix well.
Melt the chocolate in a water bath. Pour it into the mixture in a thin stream. Sift the flour with a pinch of salt, baking powder and baking soda.
In portions, add the flour to the liquid mixture, by stirring carefully with a spoon. Grease and flour a round cake mold. Pour the mixture in it.
Bake the sponge cake in an oven preheated to 360°F (180°C) for about 35-40 minutes. Check it with a wooden skewer to see if it is fully baked.
Take out the baked sponge cake, wait 5 minutes and then turn the cake mold over and release the finished sponge cake. Cool it on a wire rack and sprinkle it with powdered sugar.
Enjoy!
The Egg Free Ricotta Chocolate Sponge Cake is awesome!
