Blend the batter

• Add 240 g cottage cheese, 240 g Greek yogurt, 2 large eggs, 50 g unsweetened cocoa powder, 160 ml maple syrup (or honey), 50 g oat flour (or almond flour) and 10 ml vanilla extract to a blender.
• Blend until completely smooth, stopping to scrape down the sides as needed.

Pour into the dish

• Pour the batter into a parchment-lined 6-inch round baking dish and smooth the top.

Bake

• Bake at 325°F (165°C) for 45–50 minutes, until the edges are set and the center is still soft and slightly jiggly.

Chill

• Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.