Mix eggs with sugar until it forms a cream.
Add Ricotta, corn starch and dark chocolate drops.
Put the mixture in a round or squared baking tray (it’s doesn’t matter my friends, it depends on the shape of your pastry cutter) with wet and squeezed baking paper.
170 degrees for 40 minutes – preheated oven!
Then, when it cools use a pastry cutter and add icing sugar!