How to make
Put the eggs and sugar in a bowl and beat, until a creamy mixture is obtained. Add the ricotta to it, by stirring with a spoon.
Sift the flour with the baking powder, nescafe and a pinch of salt. Add it to the mixture.
Pour the cold espresso. Add the cold chocolate drops.
They are always kept in the freezer. Take them out just before you use them in the sponge cake recipe.
Homogenize the products well and pour the mixture into a greased and floured cake tin.
Bake the sponge cake at 360°F (180°C) in a preheated oven without a fan, until it is fully baked.
Sprinkle the finished ricotta and coffee sponge cake with powdered sugar.
Enjoy this irresistible coffee sponge cake!
