Step 1

Preheat oven to 180 °C.

Step 2

In a bowl, sift together 00 flour, cocoa powder, leavener, espresso powder, and salt.

Step 3

In another large bowl, whisk eggs and sugar until light and frothy. Add ricotta and oil and whisk until smooth.

Step 4

Gently stir dry ingredients into wet until just combined.

Step 5

Pour batter into 22cm round pan lined with parchment.

Step 6

Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Step 7

Let cool and then remove from pan. Dust with powdered sugar.