Preheat your oven to 350°F (175°C) and grease your 9-inch springform pan with butter or non-stick spray.
Drain the ricotta in a fine-mesh sieve for 10 minutes to remove excess whey, which ensures the cake doesn’t become soggy.
In a large bowl, whisk together the ricotta and granulated sugar until the mixture is smooth and creamy.
Add the eggs one at a time, whisking thoroughly after each addition, then stir in the melted butter and vanilla extract.
In a separate medium bowl, sift together the flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix, as this can toughen the texture.
Fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
Pour the batter into the prepared pan and smooth the surface.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes before releasing the sides and transferring to a wire rack to cool completely.