Step 1

Preheat the oven to 375 degrees F. Set out a 9 inch cake pan and a piece of parchment paper. Trace the bottom of the cake pan onto the parchment and cut out the circle. Line the pan with the parchment, then thoroughly spray (or grease) the sides of the pan and the paper.

Step 2

In a microwave-safe mixing bowl, melt the chocolate and butter together. Microwave in 1 minute increments, for 2-3 minutes, stirring in between, until the mixture is completely smooth.

Step 3

Then stir in ¾ cup sugar, instant coffee, vanilla, and salt. Once very smooth, whisk in the eggs. Finally stir in the pistachios, if using.

Step 4

Pour the batter into the prepared pan. Bake for 25 minutes, until the top is puffed. Remove from the oven and cool in the pan for 10 minutes. Then carefully flip the cake out of the pan, peel off the paper, and set it on a cake plate. Allow the cake to cool to room temperature.

Step 5

Meanwhile, set out a clean mixing bowl. Pour the heavy cream and remaining 2 tablespoons sugar. Whip on high until peaks form.

Step 6

Scoop the whipped cream on top of the cake. Sprinkle with extra pistachios or cocoa powder if desired.