1 lb. margarine
2 Tbls. powdered espresso mix
1/4 cup granulated sugar
16 oz. bag semi-sweet chocolate chips
1/4 cup Kahlua
Melt margarine in the top of a heated double boiler. Add espresso and sugar and stir until dissolved. Add chocolate and stir until melted. Beat in eggs one at a time. Stir in Kahlua.
Cut waxed paper to fit in the bottom of an 8″ round baking pan; grease sides and wax paper bottom of pan. Pour mixture into baking pan.
Place pan in a larger baking pan and fill larger pan halfway to top of 8″ pan with hot water.
Bake in a 350 degree oven for 35 minutes.
Refrigerate at least 8 hours before turning onto a serving platter