Preheat your oven to 350°F (180°C) and prepare an 8-inch round cake pan with crumpled wet parchment paper.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined. Add grated frozen butter, mixing until the mixture resembles coarse crumbs.

Incorporate an egg into the crumb mixture, mixing just until combined. Press about ⅔ of this mixture into the bottom and halfway up the sides of your prepared cake pan and keep it in the refrigerator.

In another bowl, combine ricotta cheese, sugar, and the remaining egg. Beat until creamy and smooth, then gently fold in the mini chocolate chips.

Remove the chilled crust from the refrigerator and spread the ricotta filling evenly over the base. Sprinkle remaining crumb mixture on top.

Bake for 30 to 40 minutes, until the top is golden brown and a toothpick inserted comes out clean.

Let the cake cool completely in the pan. Dust with powdered sugar before serving.