Flourless Chocolate Cake

3 TBSP egg replacer with 1 cup water(Ener-G)
1 cup rich, dark cocoa (16% cocoa or more)
1/2 cup margerine, melted and cooled slightly
1 1/4 cups granulated sugar

Preheat the oven to 325 degrees.

Mix egg substitute, until thouroghly mixed. Melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa. Add the sugar and cocoa and beat in. Slowly add in the melted margerine while still mixing ingreients. Continue beating until mixed. Scrape the batter into the pan.

Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Top with raspberry sauce, or even just sprinkle with powered sugar.