Ingredients
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Cake:
- 3/4 cup I Can't Believe It's Not Butter!® Spread - 6 squares (1 oz. ea.) bittersweet chocolate, coarsely chopped, OR 1 cup semi-sweet chocolate chips - 4 eggs, separated - Pinch salt - 3/4 cup sugar - 1/3 cup all-purpose flour |
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Glaze:
- 5 Tbsp. I Can't Believe It's Not Butter!® - 10 squares (1 oz. ea.) bittersweet chocolate, coarsely chopped, OR 1-2/3 cups semi-sweet chocolate chips |
Instructions
For CAKE, preheat oven to 350°. Grease 9-inch round cake pan, then line with parchment or waxed paper; set aside.
Melt I Can't Believe It's Not Butter!® 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 whites with spatula just until blended. Pour into prepared pan.
Bake 30 minutes. (Note: Toothpick inserted in center will NOT come out clean.) 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 I Can't Believe It's Not Butter!® Spread with chocolate in 1-quart saucepan over low heat, stirring occasionally. Spread warm glaze over cake.