chocolate cottage cheese cake (high protein without protein powder!)

0 Preheat your oven to 350°F. Grease or line a 9x9 or 8x8 baking pan with parchment paper.
1 Add the [wprm-ingredient text="3 eggs" uid="1"], [wprm-ingredient text="½ cup mayonnaise" uid="2"], [wprm-ingredient text="⅓ cup cottage cheese" uid="3"], and [wprm-ingredient text="1 tsp vanilla extract" uid="5"] to a blender. Blend just long enough to get rid of the curds but not so much that it turns to liquid. 
2 Pour the blended mixture into a large bowl. Add the [wprm-ingredient text="1⅔ cups oat flour" uid="6"], [wprm-ingredient text="½ cup cocoa powder" uid="7"], [wprm-ingredient text="1 cup powdered sugar" uid="8"], [wprm-ingredient text="1½ tbsp arrowroot powder" uid="9"], [wprm-ingredient text="1 tsp baking powder" uid="10"], [wprm-ingredient text="¼ tsp baking soda" uid="11"], [wprm-ingredient text="½ tsp salt" uid="12"], and [wprm-ingredient text="¼ cup hemp seeds" uid="13"]. Stir until just combined.
3 Pour in the [wprm-ingredient text="¾ cup brewed coffee" uid="4"] and mix well. The batter will become lighter and slightly bubbly - that's exactly right!
4 Pour the batter into your prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake.Let the cake cool completely in the pan before frosting.
6 While the cake cools, make the frosting. Add the [wprm-ingredient text="1¼ cups cottage cheese" uid="16"], [wprm-ingredient text="⅔ cup hazelnut spread" uid="15"], [wprm-ingredient text="½ tsp salt" uid="18"], [wprm-ingredient text="2 tsp vanilla extract" uid="19"], and 1 tbsp of the milk to a blender. Blend until completely smooth and creamy, scraping down the sides as needed, and add the additional tbsp of milk as needed. All curds should be gone.
7 Spread the frosting evenly over the cooled cake. Top with flaky sea salt just before serving, slice into 12 pieces, and enjoy.