Decadent Chocolate and Cottage Cheese Cake

- 150g sugar: For sweetness and structure.
- 160g flour: Provides the body of the cake.
- 10g baking powder: Helps the cake rise to a light, airy texture.

- 300g cottage cheese: Creamy and slightly tangy, it’s the star of the filling.
- 1 egg: Binds the filling together.

1. Preheat the Oven: Set your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

1. Beat the Eggs and Sugar: In a large bowl, beat the eggs and sugar with a mixer until pale, fluffy, and doubled in volume. This step is crucial for achieving a light sponge.
2. Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and cocoa powder. This ensures even distribution and a lump-free batter.
3. Combine Wet and Dry Ingredients: Gently fold the dry mixture into the egg mixture in small batches. Use a spatula and a folding motion to preserve the airiness of the batter.

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Blend the Filling: In a blender or food processor, combine the cottage cheese, egg, sugar, and starch. Blend until smooth and creamy. If you prefer a slightly chunky texture, pulse lightly instead of blending completely.

1. Pour half of the chocolate batter into the prepared cake pan, spreading it evenly.
2. Spoon the cottage cheese filling over the batter, gently swirling it for a marbled effect, or layer it neatly for a distinct contrast.

Cover with the remaining chocolate batter, spreading it carefully to avoid mixing with the filling.

1. Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dust the top with powdered sugar or cocoa powder for an elegant finish.
Slice and serve with a dollop of whipped cream, a drizzle of chocolate syrup, or fresh berries for a luxurious touch.