Main Components:
200g (1⅓ cups) full-fat cottage cheese, room temperature
60ml (¼ cup) milk of choice (almond, regular, or other)
15g (1 tablespoon) unsweetened cocoa powder, plus extra for dusting
1 tablespoon stevia or preferred sugar substitute
1 large egg, room temperature
Detailed Instructions
Preparation Phase
Begin by positioning your oven rack in the center and preheating to 180°C/360°F. This temperature ensures even baking without drying out the protein-rich batter.
Prepare a 6-inch (15cm) round cake pan by lining it with parchment paper. For easy removal, leave some paper hanging over the edges.
Creating the Batter
In a high-powered blender, combine:
Room temperature cottage cheese (critical for smooth blending)
Your chosen milk
Unsweetened cocoa powder
Sweetener
Egg
Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed. The mixture should be completely smooth with no visible cottage cheese curds.
Baking Process
Pour the smooth batter into your prepared pan. The consistency should be similar to a thick smoothie.
Use a spatula to smooth the top, ensuring even baking.
Bake for 30-35 minutes. The cake is done when:
A toothpick inserted comes out mostly clean
The top appears set but still slightly soft
The edges begin to pull away from the pan
Finishing Touches
Allow the cake to cool completely in the pan. During this time, it will naturally settle and may sink slightly in the center – this is normal and creates a perfect well for extra cocoa dusting.
Once cooled to room temperature, transfer to the refrigerator for at least 2 hours. This resting period allows the proteins to set properly and develops a rich, fudgy texture.
Before serving, dust generously with additional cocoa powder using a fine-mesh sieve.
Pro Tips for Perfect Results
Temperature Matters: Room temperature ingredients blend more smoothly and create a better texture
Blending Technique: Blend until absolutely smooth – any cottage cheese lumps will affect the final texture
Don’t Overbake: The cake should still be slightly soft when removed from the oven
Cooling Process: Complete cooling is crucial for the best texture and flavor development
Storage Guidelines
Store in an airtight container in the refrigerator for up to 4 days
The cake actually improves in texture after 24 hours of chilling
Can be frozen for up to 1 month – wrap individual slices tightly
Nutritional Information
Per serving (cake serves 6):
Calories: 85
Protein: 9g
Fat: 3g
Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g
Sugar: 0g (not counting sugar alcohols from sweetener)
Total Time: 3 hours (including chilling)
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 2+ hours
Servings: 6 slices
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