Line an 8 1/2 x 4 1/2 x 3-inch glass loafpan with aluminum foil; grease foil with butter. Set aside.
Combine chocolate adn coffee in the top of a double boiler. Bring water to a boil; reduce heat to low, and cook until chocolate melts, stirring occasionally. Add butter and sugar to the melted chocolate mixture, stirring until the butter melts. Let cool. Add eggs, one at a time, beating well after each addition.
Pour the batter into the prepared loafpan. Bake at 350 degrees for 35 to 45 minutes or until a crust forms on top. Let cool completely on a wire rack. Cover tightly; chill at least 2 days.
Beat the whipping cream until soft peaks form. Gently fold in brandy. Unmold the loaf onto a serving platter. Serve with whipped cream.