Chocolate Gateau

• Vegetable cooking spray
• 1 (1-ounce) square semisweet chocolate, chopped
• 1 teaspoon margarine
• 1/4 cup frozen egg substitute, thawed
• 2 tablespoons sugar
• 2 tablespoons light-colored corn syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon plus 2 teaspoons all-purpose flour
• 2 tablespoons sifted powdered sugar
• 1 tablespoon unsweetened cocoa
• 2 teaspoons cornstarch
• 2 tablespoons skim milk
• 1/2 teaspoon vanilla extract
• Fresh raspberries (optional)
• Fresh mint sprigs (optional)

1. Coat a 6-inch springform pan with cooking spray; line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set pan aside.
2. Combine chocolate and margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate and margarine melt. Remove from heat; cool slightly. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to chocolate mixture, stirring well with a wire whisk. Stir in flour. Pour batter into prepared pan. (Mixture will thinly coat pan.)
3. Bake at 325u0b0 for 20 minutes. Cool in pan on a wire rack 10 minutes. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack.
4. Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cover and chill thoroughly.
5. Spread frosting over cake. Cut cake into quarters, forming 4 wedges. Stack 2 wedges to form a layered wedge; repeat with remaining 2 wedges. If desired, garnish with raspberries and mint.

vegetable cooking spray, chocolate, margarine, frozen egg substitute, sugar, lightcolored corn syrup, vanilla, flour, powdered sugar, unsweetened cocoa, cornstarch, milk, vanilla, fresh raspberries, mint sprigs

Taken from www.myrecipes.com/recipe/chocolate-gateau (may not work)