Pre-heat oven to 350F/180C. Spray or grease and flour an 8 or 9 inch / 20-23 cm round cake pan or 7 inch / 18 cm bundt pan.
In a bowl melt the butter and chocolate either bain marie or microwave, let cool, then pour into the mixing bowl add the sugar and beat, add the eggs and yolk one at a time, mixing well between each addition. Add the ricotta, vanilla and salt beat to combine, sift in the flour and baking powder beat until smooth 2 minutes.
Transfer the batter to the prepared pan. Bake for approximately 25-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
To make homemade cake/pastry flour for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of cornstarch. Sift together to combine well and remove any lumps.For room temperature ingredients remove from the fridge 45-60 minutes before using.As long as your house is not humid or overly hot, you can store your cake covered for up to 2-3 days on the countertop. You can also store it covered for up to a week in the refrigerator. To freeze the cake, I recommend cutting it into slices and storing it in a freezer safe bag or container for up to 3 months. Thaw and enjoy.