Step 1

Preheat the oven to 350°F (177°C). Grease a 6 inch cake pan (a one piece pan and not springform pan) with cooking oil spray and line the bottom with a parchment round. Make sure to thoroughly grease the sides but you do not need to line the sides with parchment paper.

Step 2

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, about 5 minutes.

Step 3

Add cottage cheese and eggs to a blender and blend until completely smooth.

Step 4

Add the melted chocolate to the blended mixture and blend again until the mixture is uniform in color.

Step 5

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

Step 6

Bake for about 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cake should also have pulled away from the edges of the pan.

Step 7

Cool to room temperature, then transfer to the fridge and chill for at least 3 hours or overnight. The cake will deflate a little as it cools, this is normal. To remove cake from pan, gently loosen the edges and then flip the cake pan upside down onto a plate. Then turn the cake again so that it is right side up.

Step 8

If desired, dust cake with powdered sweetener before serving. I used powdered monkfruit. Use a sharp knife to slice the cake. Store any uneaten cake in the fridge or freezer in an airtight container.