Bowl #1
1 1/2 cup [365 grams] ricotta
3/4 cup [90 grams] powdered sugar
Pinch of salt
Pinch of cinnamon
About 1/2 cup, or more!, mini chocolate chips
Bowl #2
1/3 cup [75 grams] heavy cream
1
In the first bowl, gently mix together the ingredients.
2
In the second bowl, whip the heavy cream to stiff peaks.
3
Fold the whipped cream, gently, into the ricotta mixture. Let chill for one hour in the fridge before frosting the cake. Once frosted, eat immediately.