Instructions: Preheat oven to 425 degrees F. In a small pot combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth.

Set aside. In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well blended. Spread even in a greased 8 inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar)

Serves 10 - 12.

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