Preheat the oven to 350°F (175°C). Spray the interior of a 7-inch cake pan with cooking oil spray. Use a single large sheet of parchment paper to line the bottom and sides of the cake pan, doing your best to press the parchment paper into the sides so that the cake edges won’t be too uneven.

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

Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.

Add your melted chocolate to the blender and blend with the cottage cheese mixture until you have a uniform chocolate batter with no streaks of cottage cheese.

Transfer the mixture into the prepared cake pan and smooth the top with an offset spatula.

Place the cake pan in a slightly larger cake pan (like a 9 inch square pan) and fill the outer pan halfway with water.

Bake the cake for about 1 hour or until the center is set. The cake will have some cracking along the sides and the center should be puffed and no longer look sunken.

Allow the cake to cool. It will sink a little as it cools. Allow the cake to fully cool before removing from the parchment paper. I also recommend placing the cake in the fridge for about 2 hours (or longer) to let it set a little firmer to make it easier to cut.

You can decorate the cake with frosting before serving.