Grilled Pound Cake with Espresso Chocolate Sauce

In a very small bowl combine boiling water and espresso powder; set aside.

For chocolate sauce, in a small heavy saucepan combine the 3/4 cup whipping cream and the corn syrup. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Cover and let stand for 4 minutes. Whisk until chocolate melts and mixture is smooth. Cover to keep warm.

Cut pound cake into eight 3/4-inch-thick slices. Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices.

For a charcoal grill, grill cake slices on the rack of an uncovered grill directly over medium-hot coals for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered, as directed.)

Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce.