Chocolate Gateau

Ingredients

• 2 tablespoons light-colored corn syrup 
• 2 teaspoons cornstarch 
• 0.3 cup egg substitute frozen thawed
• 1 tablespoon flour all-purpose
• 1 teaspoon butter 
• 2 tablespoons powdered sugar sifted
• 1 ounce bittersweet chocolate chopped
• 2 tablespoons skim milk 
• 2 tablespoons sugar 
• 1 tablespoon cocoa unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• baking paper
• oven
• whisk
• wire rack
• springform pan

Directions

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.
3. Remove from heat; cool slightly.
4. Combine egg substitute and next 3 ingredients, stirring well.
5. Add egg substitute mixture to chocolate mixture, stirring well with a wire whisk. Stir in flour.
6. Pour batter into prepared pan. (
7. Mixture will thinly coat pan.)
8. Bake at 325 for 20 minutes. Cool in pan on a wire rack 10 minutes.
9. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack.
10. Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened.
11. Remove from heat; stir in vanilla. Cover and chill thoroughly.
12. Spread frosting over cake.
13. 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.