High-protein cherry chocolate mousse cake

• 470 ml high-protein chocolate granola
• 60 ml melted coconut oil
• 240 ml frozen sour cherries
• 15 ml orange zest
• 60 ml orange juice
• 2 scoops (approx 60g) chocolate whey protein isolate
• 240 ml non-fat Greek yogurt
• 120 ml whipped egg whites (from pasteurized eggs)
• 1 scoop (approx 30g) vanilla whey protein isolate
• 240 ml low-fat cottage cheese, blended until smooth
• 5 ml agar-agar or gelatin powder

1. Line a loaf pan or small cake mold with parchment paper.
2. In a bowl, mix the protein granola with melted coconut oil until combined. Press firmly into the bottom of the prepared pan to create the crunchy base. Chill in the freezer for 15 minutes.
3. In a small saucepan, simmer the cherries, orange juice, and orange zest over medium heat for 8-10 minutes until the liquid reduces and thickens. Let it cool completely, then spread it over the granola base.
4. To make the chocolate layer, whisk the chocolate protein powder into the Greek yogurt until no lumps remain. Gently fold in the whipped egg whites for aeration. Pour this over the cherry layer and freeze for 30 minutes to set.
5. For the top layer, dissolve agar-agar in a small amount of warm water according to package instructions. Whisk it into the blended cottage cheese along with the vanilla protein powder. Pour this over the chocolate mousse layer.
6. Refrigerate the cake for at least 4 hours, or until fully set, before slicing. Ensure all dairy and egg products are kept refrigerated at or below 40°F (4°C) until serving.

Serve chilled, topped with a few fresh cherries and a dusting of dark cocoa powder.