Preheat your oven to 375°F (190°C) and grease 4 ramekins lightly with butter or non-stick spray.

In a blender or food processor, blend the cottage cheese until smooth and creamy. Set aside.

In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.

Add the eggs to the butter-sugar mixture and whisk until the mixture is light and fluffy.

Fold in the blended cottage cheese and vanilla extract, stirring until smooth.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, gently folding until just combined.

Divide the batter evenly among the prepared ramekins, filling them halfway. Place a chunk of dark chocolate in the center of each ramekin and cover with more batter until 3/4 full.

Bake the ramekins for 12-15 minutes, or until the edges are set but the centers remain slightly soft.

Carefully remove from the oven and let cool for 2-3 minutes. Run a knife along the edges of the ramekins to loosen the cakes, then gently invert them onto serving plates.

Serve warm, optionally garnished with powdered sugar or fresh berries.