Preheat the oven to 350 degrees. Make sure the rack is in the center of the oven.

In a large bowl, on top of a pot of simmering water, melt the margarine. (Your bowl will look smaller than mine!)

Add the chocolate chips to the melted margarine. Add the instant coffee. Stir to coat the chips with melted margarine.

Keep over the heat and stir frequently to melt the chips forming a very smooth mixture. When it is smooth, remove from the heat.

Add the egg yolks a few at a time stirring well until blended. Set aside.

In another bowl, beat the egg whites until foamy. Slowly add the sugar and beat until stiff but not dry.

Make sure your chocolate mixture is in a large enough bowl to hold the egg whites. Using a rubber spatula, fold in 1/4th of the egg whites with an over and under motion. This will lighten the chocolate mixture.

Fold in the remaining egg whites until well incorporated. Do not stir or beat, FOLD. It takes some time but the mixture should remain light as the egg whites are folded into the chocolate.

Scoop or pour the mixture into the prepared 8" pan. Place the cake pan onto a jelly roll pan or into an even larger cake pan. Fill with water to 1/2 the height of the cake pan, or as your water pan will allow.

Bake in the water bath until the edges are set and the center is a little loose. You don't want to bake it until i gets too puffy and cracked on top. When the cake chills, it'll set in the middle.

To remove from the pan, I either set the cake pan in a little hot water or pop it into a warm oven for just a few minutes. I then cut around the edge of the pan with a paring knife, invert and give it a few good whacks on the counter top. Hold the pan totally upright as it needs to slide straight down.

I usually frost this cake with ganache. It generally looks best frosted with the top up as opposed to being inverted. To serve, cut with a knife that has been dipped into hot water and wiped with a cloth. Repeat the dip and wipe between cuts to avoid a messy and uneven edge.