Ricotta dark chocolate cake

INGREDIENTS DIRECTIONS
 * 300 gr sheep’s milk ricotta
 * 3 eggs
 * 150 gr raw sugar
 * 200 gr spelt flour
 * 1 ½ tsp baking powder (or 8 gr of lievito per dolci if you’re in Italy)
 * pinch of salt
 * 250 gr 72% dark chocolate, melted in a bain marie
 * Beat the ricotta, eggs and sugar in a bowl until you have a smooth, fluffy mixture.
 * Add the flour, baking powder and salt and fold through until just combined.
 * Finally, incorporate the melted dark chocolate until you have a uniform mixture. It will be quite thick.
 * Spoon into a baking tin (prepared with some butter and dusted with cocoa powder, or some baking paper, if you don’t have a non-stick tin) and smooth the batter down, pushing it into all the edges of the tin.
 * Bake at 180ºC for about 1 hour or until risen and a skewer inserted in the middle comes out clean. If you like, dust with icing sugar before serving. Keep any remaining cake in the fridge, well covered in plastic wrap or in an airtight container for up to three days.