6 squares (1 oz. ea.) bittersweet chocolate or 1 cup semi-sweet chocolate chips, coarsely chopped
4 large eggs, separated
1 pinch salt
3/4 cup sugar
1/3 cup all-purpose flour
5 Tbsp. Country Crock® Spread
10 squares (1 oz. ea.) bittersweet chocolate or 1-2/3 cups semi-sweet chocolate chips, coarsely chopped
For CAKE, preheat oven to 350°. Grease 9-inch round cake pan, then line with parchment or waxed paper; set aside.
Melt 3/4 cup Country Crock® Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally; set aside to cool slightly. Beat egg whites with salt in medium bowl with electric mixer until stiff peaks form; set aside.
Beat egg yolks with sugar in medium bowl with electric mixer until light and ribbony, about 2 minutes. While beating, slowly add chocolate mixture until blended. Beat in flour. Fold in egg white mixture with spatula just until blended. Pour into prepared pan.
Bake 35 minutes. (Note: Toothpick inserted in center will come out with moist crumbs.) Run knife around rim of cake to loosen cake from sides of pan; cool 15 minutes on wire rack. Remove cake from pan and cool completely.
For GLAZE, melt 5 Tbsp. Country Crock® Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally. Spread warm glaze over cake.