Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the ricotta cheese and mix until smooth, then add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, stirring just until combined.

Gently fold in the mini chocolate chips.

Transfer the batter to the prepared pan and smooth the top with a spatula.

Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.

Let the cake cool in the pan for 15 minutes, then remove the springform ring and let it cool completely.

Dust the top with powdered sugar before serving. Serve plain or with a dollop of whipped cream.

Pair with coffee or tea and fresh berries for a special touch.