PREPARATION

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1. Preheat oven to 375°F. Grease loaf pan and line with parchment paper.

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2. Pour pistachios into sandwich-size plastic bags. For the 90g that will be folded into the batter, pound to crumble, leaving a few nuts whole and others in half-centimeter pieces. For the 34g that will top the loaf, pound to dust, leaving a few half-centimeter pieces and the rest quite small. 

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3. Combine dry ingredients (flour, baking powder, salt, instant espresso) in a medium bowl. 

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4. In a large bowl, whisk eggs, milk, and vanilla extract. Stream in oil while continuing to whisk.

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5. Add sugar to wet ingredients.

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6. Melt chocolate in microwave in 15-second increments until smooth when mixed. Add to wet ingredients.

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7. Fold dry ingredients into wet until just combined.

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8. Fold the larger, crumbled pistachios into the batter, being careful not to overmix. 

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9. Pour batter into loaf pan and tap to release air bubbles. Use a spoon to top with smaller, dusted pistachios.

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10. Bake for 55-60 minutes, or until a cake tester comes out clean. Allow to cool before lifting from pan.