Ingredients (10 servings):

- 3 extra large eggs

- 10 ml vanilla extract (2 tsps), divided

- 120 g sugar (8 Tbsps), divided

- 125 g self-rising flour (1/2 cup) or 125 g cake flour (1/2 cup) plus 5 g (1 tsp) baking powder

- 7.5 g gelatin (1 1/2 tsps)

- 60 ml boiling water (4 Tbsp), divided

- 30 g instant coffee powder (2 Tbsp)

- 155 ml skim milk (1/3 cup plus 5 Tbsp), divided

- 350 g low-fat small curd cottage cheese (1 1/2 cups)

- 10 g cocoa powder (2 tsps)

How to make it:

1. Preheat oven to 180° C (350° F).  Spray a 260 x 160mm (10 x 6 in) glass baking dish with non-stick cooking spray.
2. Using an electric mixer, beat eggs and 5 ml (1 t) vanilla extract until thick and creamy. Gradually add 60 g (4 T) sugar, beating just until the sugar dissolves.
3. Fold the sifted flour into egg mixture just until combined. Do not over mix. Pour into prepared baking dish.
4. Bake for about 20 minutes. Remove and allow to cool.
5. Mix gelatin into 30 ml (2 T) boiling water and stir until all lumps are dissolved. Cool for 5 minutes.
6. In another cup, dissolve coffee in 30 ml (2 T) boiling water; add 80 ml (1/3 c) milk. Pour evenly over the cake.
7. Mix the cottage cheese, 75 ml (5 T) milk, 60 ml (4 T) sugar and 5 ml (1 t) vanilla extract with an electric mixer until smooth. Continue blending and gradually pour in gelatin, mixing until well combined.
8. Pour cottage cheese mixture over the cake and coffee mixture. Sift cocoa over the top.
9. Refrigerate for 3 hours before cutting into 10 servings.