Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lightly flouring the sides.

In a large mixing bowl, combine ricotta cheese and granulated sugar. Beat on medium speed for 2-3 minutes until smooth and fluffy.

Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Pour melted butter into the ricotta mixture and mix on low speed until well combined.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry mixture to the ricotta batter, mixing gently until just combined.

Fold in the semisweet chocolate chips with a spatula.

Pour the batter into the prepared springform pan and smooth the top.

Bake for 45-50 minutes or until a toothpick comes out clean and the top is lightly golden.

Cool the cake in the pan for 15 minutes, then remove the ring and cool completely on a wire rack.