This cake is a delightful way to satisfy your chocolate cravings without using any flour. It features a rich, fudgy chocolate base combined with a creamy cottage-cheese layer, offering a unique texture and added protein. If you’re looking for a dessert that feels indulgent but also has a little nutritional boost (thanks to the cottage cheese), this is a winner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g (about 1 cup) cottage cheese, smooth
75 g (about ⅔ cup) unsweetened cocoa powder
100 g (about ½ cup) dark chocolate, chopped
3 large eggs, room temperature
60 g (¼ cup) butter, melted
80 g (⅓ cup + 1 Tbsp) granulated sugar
1 tsp vanilla extract
1 pinch of salt
1 Tbsp cornstarch (to help set the cottage-cheese layer)
Optional: almond flakes or chopped nuts for the top
Directions
Preheat your oven to 175 °C (350 °F). Grease a 20-cm (8-inch) springform pan, and line the base with parchment.
In a medium bowl, whisk together the cottage cheese, 1 egg, 1 Tbsp sugar, vanilla extract and cornstarch until smooth. Set aside.
In a heat-proof bowl over a simmering pan (double boiler) or in the microwave in short bursts, melt the dark chocolate with the butter until smooth.
In a large bowl, whisk the remaining 2 eggs, sugar and a pinch of salt until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture, then sift in the cocoa powder and gently fold until fully incorporated.
Pour about two-thirds of the chocolate batter into the prepared pan. Spread it evenly.
Gently pour the cottage-cheese mixture over the chocolate layer, and lightly smooth the surface.
Pour the remaining chocolate batter on top of the cottage-cheese layer and spread to cover. If using, sprinkle the almond flakes or nuts on top.
Bake in the preheated oven for about 35-40 minutes, or until the edges are set and the centre still has a slight wobble (it will firm up as it cools).
Remove from the oven and let the cake cool in the pan for 15 minutes, then release the sides and let it cool completely, preferably in the fridge for at least 2 hours before slicing for best texture.
Servings and timing
Makes about 8–10 slices.
Prep time: ~15 minutes
Bake time: ~35–40 minutes
Cooling/chilling time: ~2 hours (or overnight in refrigerator)
Total time: ~3 hours including chilling.
Variations
Nut-free: Replace almond flakes or nuts with toasted sunflower seeds or omit the topping entirely.
Higher protein: Use full-fat cottage cheese and add a scoop (about 20 g) of unflavoured whey protein powder into the cottage-cheese layer (ensure it mixes smoothly).
Lower sugar: Use a sugar substitute like erythritol or xylitol in place of some or all of the sugar.
Different flavour twist: Stir a teaspoon of espresso powder into the chocolate batter for a mocha flavour, or add orange zest for a chocolate-orange version.
Mini cakes: Divide into 4 small ramekins instead of one pan and reduce bake time to ~25-30 minutes.
Storage/Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 4–5 days. For longer storage, slice and wrap individual pieces in plastic wrap then freeze for up to 2 months; thaw in the fridge overnight before serving. To serve warm, you can gently reheat a slice in the microwave for about 15–20 seconds, but note the cottage-cheese layer may soften.
FAQs
What makes this cake flourless?
Because no wheat flour or other grain-based flour is used. The structure comes from the eggs, cocoa powder and cornstarch in the cottage-cheese layer, so it’s naturally gluten-free (assuming all ingredients used are gluten-free).
Can I use Greek yogurt instead of cottage cheese?
Yes — you can substitute smooth Greek yogurt (about the same volume) for the cottage cheese. The texture will be slightly different (a bit lighter), but flavour will remain good.
Is this cake very sweet?
It’s moderately sweet. Because of the dark chocolate and cocoa powder, the overall flavour leans rich and slightly bitter-sweet, which chocolate lovers tend to prefer.
Can I use milk chocolate instead of dark chocolate?
You can, but using milk chocolate will make the cake sweeter and less intense in chocolate flavour. If you do, consider reducing the sugar slightly to balance it.
Why is the centre of the cake still wobbly when I take it out of the oven?
Because this kind of dense, flourless cake benefits from a slight wobble when hot; it firms up as it cools and chills. If you bake until completely firm, it may become dry.
How can I ensure the cottage-cheese layer stays intact and doesn’t mix with the chocolate layers?
Ensure you pour the first chocolate layer and let it settle briefly, then gently add the cottage-cheese mixture and smooth it before pouring the final chocolate layer on top. Avoid overly mixing layers.
Can I make this cake ahead of time?
Absolutely. In fact, chilling it overnight improves the texture and flavour. Just store in the refrigerator until ready to serve; bring to room temperature briefly if preferred.
Can I use another form of chocolate (chips, chunks, etc.)?
Yes. If using chocolate chips or chunks, make sure they melt well when combined with the butter. If desired, you can also stir in extra chocolate chips into the batter for texture.
Is this cake suitable for people watching their sugar intake?
Relatively yes — compared to traditional cakes with flour and higher sugar, this version uses less or alternative sweeteners can be used. But it is still a dessert, so portion control is important.
Can I reduce the calories further?
Yes. Use lower-fat cottage cheese or Greek yogurt, reduce the sugar amount or use a sugar substitute, and use dark chocolate with a higher cocoa percentage and less added sugar.
Conclusion
This flourless chocolate cake with a creamy cottage-cheese layer is a delicious and satisfying dessert that brings together rich chocolate flavour and a lighter, protein-rich twist. Whether you’re baking for family, guests or just treating yourself, it ticks the box for indulgence with a smarter ingredient swap. Give it a try—you’ll love how decadent it feels and how easy it is to prepare.
A rich, fudgy flourless chocolate cake with a creamy, tangy cottage-cheese layer. This protein-packed dessert is naturally gluten-free, easy to make, and indulgently satisfying — perfect for chocolate lovers looking for a healthier twist.
Ingredients
200 g (about 1 cup) smooth cottage cheese
75 g (about ⅔ cup) unsweetened cocoa powder
100 g (about ½ cup) dark chocolate, chopped
3 large eggs, room temperature
60 g (¼ cup) butter, melted
80 g (⅓ cup + 1 Tbsp) granulated sugar
1 tsp vanilla extract
1 pinch salt
1 Tbsp cornstarch
Optional: almond flakes or chopped nuts for topping
Instructions
Preheat oven to 175°C (350°F). Grease and line the base of a 20-cm (8-inch) springform pan with parchment paper.
In a bowl, whisk together cottage cheese, 1 egg, 1 Tbsp sugar, vanilla extract, and cornstarch until smooth. Set aside.
In a heat-proof bowl, melt chopped dark chocolate with butter using a double boiler or microwave in short bursts. Stir until smooth.
In a separate bowl, whisk remaining 2 eggs, remaining sugar, and a pinch of salt until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture. Sift in cocoa powder and gently fold until fully combined.
Pour ⅔ of the chocolate batter into the pan and spread evenly.
Gently spoon cottage-cheese mixture on top and smooth the surface.
Pour remaining chocolate batter on top and spread to cover. Sprinkle nuts or almond flakes if using.
Bake for 35–40 minutes until the edges are set and the center is slightly wobbly.
Cool in pan for 15 minutes, then remove the ring and let cool completely. Chill in the fridge for at least 2 hours before slicing.
Notes
Use Greek yogurt as a substitute for cottage cheese if preferred.
Add espresso powder or orange zest for a flavor twist.
