Ricotta Cake with Hazelnut and Caramel Chocolate

Ingredient for a 20 cm mold
200 gr of all purpose flour
2 eggs
a pinch of salt
150 gr of caster sugar (you can easily use granulated sugar and grind it shortly in a coffee grinder with pauses about 5 times)
250 gr of homemade ricotta cheese
1 tbsp of baking powder
100 gr of chopped hazelnuts
70 gr of chocolate chip with caramel taste (or normal chocolate chip)
2 tbsp of vegetable oil

How to make

1. Preheat the oven on 180 C.
2. Whisk eggs with sugar and salt with high speed until it turns foamy pale.
3. Add in ricotta and continue to whisk with low speed
4. Gradually add in flour (which already mixed in baking powder) a little at the time and whisk it until smooth and done with the flour.
5. Add hazelnut, chocolate chip and oil. Use a plastic spoon to mix it well.
6. Grease the mold with butter. Technic is to dust the mold with the flour after greasing. This helps to take out the cake very easy after baking. Pour the mixture in.
7. Bake in the oven for 30-35 minutes.