Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled, wet parchment paper (crumple a large square of parchment, wet it, shake out the excess water, and then line the pan).
Prepare the Crumb Crust:
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the frozen, grated butter and mix with a fork until the mixture becomes crumbly.
Add the egg and mix until the dough is still crumbly but holds together.
Press approximately ⅔ of the crumbly mixture into the bottom and halfway up the sides of the prepared cake pan. Place the pan in the fridge while you prepare the ricotta filling.
Make the Ricotta Filling:
In a medium bowl, beat the drained ricotta, granulated sugar, and egg until the mixture is creamy.
Fold in ½ cup of mini chocolate chips.
Assemble the Cake:
Remove the crust from the fridge and spread the ricotta filling evenly over the crust.
Sprinkle the remaining crumb mixture over the top of the filling, then add the extra mini chocolate chips on top.
Bake: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown.
Cool and Serve: Let the cake cool completely before serving. Once cooled, sprinkle with powdered sugar. You can also serve it with a scoop of vanilla ice cream if desired. Enjoy!