The words of the author: "I Usually make this cake on occasion for haste, "the eye" from what is in the house. But tried to systematize the process of preparation and proportions"..... Honestly, I had to systematize the ingredients of the original recipe. Ricotta I do it myself on the advice of Serena cook: conventional freeze yogurt in the freezer, remove as needed to defrost it, throwing in a cheesecloth in a colander. Turns out very tasty ricotta.

In a separate bowl, whisk the sugar with the ricotta and butter (which I melted and slightly cooled ).

Whipping mass, add the eggs one by one. After each addition beat eggs for about 1 minute.

In another bowl, sift the flour with the baking powder, add a pinch of salt and finely (but not very) chopped almonds. Dry weight gradually stir in the liquid mass. Mix well with a wooden spoon.

Gradually add the yogurt, then the liqueur, orange juice (fresh), and finally add the chocolate drops (or chopped chocolate, any milk, white or black) and the zest of orange and lemon.

The shape of a cupcake (I have small tins) grease with butter and sprinkle cornmeal, extra flour to throw. Put the dough in shape and bake in a preheated oven at 180°C for approximately 45-50 minutes.