Finely crush the biscuits and mix thoroughly with the margarine. Place in a spring foam tin & refrigerate whilst making the cake.
Melt the chocolate and milk over a pot of hot water or double cooker, till melted, mix & cool down.
Melt gelatine in hot water & cool down.
Beat 4 whole eggs & 2 egg yolks with sweetener.
Add the smooth cottage cheese and low fat yoghurt to egg mixture & mix well.
Add the vanilla, gelatine and chocolate to cake mixture.
Beat 2 egg whites stiffly & fold in gently into mixture.
Pour mixture to tin and bake at a 140°C for 45-60 minutes.
When remove from oven check that the centre is still soft-must wobble. Top should look pale, not burnt.
This recipe is reprinted with the permission of Nutritional Solutions.