| CHOCOLATE CHIP, PEAR AND PISTACHIO LOAF CAKE WITH MOCHA SAUCE |
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6 to 8 Servings3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 -1/2 cups all-purpose flour 3/4 cup granulated sugar 3 eggs 1 teaspoon vanilla 1 teaspoon baking powder 1/8 teaspoon salt 1 cup dark chocolate chips 3/4 cup shelled unsalted pistachio nuts 1 firm ripe pear, peeled, cored and diced small Mocha Sauce 8 ounces dark chocolate finely chopped, at room temperature 1 cup heavy cream 1/2 cup strong brewed coffee (left over works well) 1 teaspoon vanilla Heat oven to 350ºF. Combine shortening, flour, sugar, eggs, baking powder, vanilla and salt in food processor. Process 45 to 60 seconds or until just combined. Do not over process. Pour batter into large bowl. Stir in chocolate chips, pistachio nuts and diced pear until ingredients are evenly distributed. Spray 6-cup loaf pan with CRISCO No-Stick Cooking Spray. Dust pan with flour. Pour batter into prepared pan. Bake at 350ºF for about 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 7 to 10 minutes in pan. Turn out onto cooling rack; cool completely. Place a slice of cake on each plate. Drizzle with sauce. Garnish with fresh pear slice and pistachio nuts. Mocha Sauce Place chocolate in large heat proof bowl. Combine heavy cream and coffee in small saucepan. Bring to a boil over medium-high heat. Pour over chocolate; gently whisk until chocolate is completely melted and sauce is smooth. Whisk in vanilla. Sauce can be made up to 1 week in advance and stored in the refrigerator. Warm gently and whisk well before serving. |
