Preheat your oven to 350 degrees.
Spray a 9 inch Springform Pan with baking spray. Set aside.
Melt the chocolate over a water bath or in a microwave. Set aside to cool while you proceed with the rest of the steps.
Separate the egg whites from the yolks into two different bowls. Beat the egg whites with an electric mixer until stiff peaks form.
Add the sugar and vanilla to the bowl with the egg yolks and beat them on medium speed until fluffy.
Beat in the Ricotta, cornstarch and melted chocolate until smooth.
Using a spatula, fold in the egg whites in 3 additions very gently being careful to not deflate the mixture.
Fold in the 1/2 cup of chocolate chips and pour the batter into the prepared pan.
Sprinkle the remaining chocolate chips over the top of the cake and bake for 45-50 minutes or until the center of the cake doesn’t jiggle.
Cool to room temperature before cutting.