Chocolatey, moist, and surprisingly creamy on the inside.
Things that go into it
1½ cups of cottage cheese with full fat
Two eggs
¼ cup of a sugar-free sweetener (powdered works best)
¼ cup of cocoa powder that isn’t sweet
¼ cup of almond flour
1 teaspoon of vanilla extract
1 teaspoon of baking powder
A little bit of salt
½ cup of chocolate chips that don’t have any sugar in them (divided)
Optional chocolate topping:
¼ cup of chocolate chips that don’t have any sugar in them
1 tablespoon of heavy cream
Directions
Set the oven to preheat.
Turn the oven on to 350°F (175°C). Put some grease on or line a small baking dish.
Mix the base
Blend the cottage cheese in a food processor or blender until it is smooth.
Mix the batter
Put in the eggs, sweetener, cocoa powder, almond flour, vanilla, baking powder, and salt. Blend again until the mixture is smooth and thick.
Put the top on and pour
Put the batter in a baking dish. Add half of the chocolate chips to the batter and gently press them in. Put the rest of the chips on top.
Cook
Bake for 25 to 35 minutes, or until the edges are set but the center is still a little soft.
Optional topping
Melt chocolate chips with heavy cream and pour them over the warm cake.
Let it cool down a little.
Wait 10 to 15 minutes before serving. It firms up as it cools but stays fudgy inside.
