12 ounces fresh raspberries (2 3/4 cups)
1 tablespoon granulated sugar
1 cup almond milk
1/2 stick nondairy butter, melted
4 1/2 teaspoons E ner G Replacer
6 tablespoons water
1/2 cup packed brown sugar
1/3 cup unbleached flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces dark chocolate, coarsely chopped
Preheat oven to 400°F.
Butter a 1 1/2 quart shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend 4 1/2 tablespoons Ener G Replacer with 6 tablespoons water until frothy. Then blend mixture with milk, nondairy butter, brown sugar, flour, cocoa and salt in a blender until smooth.
Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate.
Cool about 20 minutes.
Serve warm or at room temperature.
Note: Also good cold, topped with nondairy ice cream.