Here, pistachios add flecks of green to the loaf. Look for the shelled variety in the baking aisle of supermarkets or in specialty stores. Or buy 2 cups (500 mL) unsalted pistachios and shell them yourself. Slice and serve this loaf with a cup of tea.
- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2003
Line 9- x 5-inch (2 L) loaf pan with parchment paper, or grease; set aside.
Toast pistachios on rimmed baking sheet in 350°F (180°C) oven, stirring once, until fragrant, about 8 minutes. Place in clean towel and rub to remove as much of the skins as possible. Let cool.
Meanwhile, in bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla. In separate bowl, sift together flour, cocoa powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Sprinkle chocolate chips and pistachios over batter; fold in.
Scrape into prepared pan, smoothing top. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 70 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack and let cool completely. (Make-ahead: Wrap with plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.)
Nutritional facts <b>Per slice:</b> about
- Sodium 330 mg
- Protein 7 g
- Calories 403.0
- Total fat 24 g
- Cholesterol 68 mg
- Saturated fat 12 g
- Total carbohydrate 44 g
- Iron 19.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 2.0