For cake, preheat oven to 350°F. Grease 9-inch round cake pan, then line with parchment or waxed paper; set aside.
In small saucepan, melt I Can't Believe It's Not Butter!® Spread and chocolate over low heat, stirring occasionally; set aside to cool slightly. In medium bowl, with electric mixer, beat egg whites with salt until stiff peaks form; set aside.
In medium bowl, with electric mixer, beat egg yolks and sugar until light and ribbony, about 2 minutes. While beating, slowly add chocolate mixture until blended. Beat in flour. With spatula, fold in egg whites just until blended. Pour into prepared pan.
Bake 30 minutes. (Note: Toothpick inserted in center will not come out clean.) Remove cake to wire rack and run knife around rim to loosen cake from sides; cool 15 minutes. Remove cake from pan and cool completely.
For glaze, in small saucepan, melt I Can't Believe It's Not Butter! Spread and chocolate in a small saucepan, over low heat, stirring occasionally. Spread warm glaze over cake.
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