3 cups chocolate chips
1 cup margarine
Heat oven to 425° F.
Coat an 8×3-in. cake pan with non-stick spray.
Line bottom with wax paper; spray paper. (Have a large roasting pan ready.)
Melt chips and butter together; stir until well blended.
Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form.
Fold in chocolate mixture until blended.
Pour into cake pan.
Place large pan in oven; place cake pan inside.
Pour boiling water into roasting pan to come halfway up sides of cake pan.
Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)
Cool cake in pan on a wire rack.
Cover and refrigerate 3 hours, or until firm.
Invert on serving platter; shake down sharply to release cake.
Peel off paper.
If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake.
Sift cocoa between strips; carefully lift paper.
Repeat in opposite direction, this time sifting on confectioners’ sugar.