Sleek Chocolate P?

Line 8- x 4-inch (1.5 L) loaf pan with parchment paper; trim paper even with rim. Set aside.

In heatproof bowl over saucepan of hot (not boiling) water, stir sugar with coffee until dissolved. Add butter and chocolate; melt, stirring occasionally, until smooth. Set aside.

In large bowl, whisk eggs until pale; sift flour over top and whisk in. Fold in chocolate mixture until no streaks remain; pour into prepared pan.

Place pan in larger pan; pour enough hot water into larger pan to come halfway up sides of loaf pan. Bake in centre of 350°F (180°C) oven until top is set, edges are puffed, but centre is still slightly jiggly, about 45 minutes. Transfer loaf pan to rack; let cool completely. Cover with plastic wrap and refrigerate until firm, at least 12 hours. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 1 hour before serving.)

Run knife around sides of pan to loosen paper. Invert serving platter over top; turn over. Remove pan and paper. Cover top with pistachios.