Ingredients

• 1/2  cup butter, melted
• 3  tablespoons unsweetened cocoa powder
• 1  cup sugar
• 2  well-beaten eggs
• 3  tablespoons all-purpose flour
• 1/2  teaspoon vanilla
• 1  cup chopped pecans or walnuts
•   Whipped cream
•   Fresh raspberries and shaved chocolate or chocolate curls (optional)

Directions

Grease six 6-ounce custard cups or ramekins; set aside.

In a medium mixing bowl, stir together butter and cocoa powder till well combined. Stir in sugar, eggs, flour and vanilla. Stir in pecans or walnuts.

Place custard cups in a large baking or roasting pan. Divide pudding mixture evenly among the prepared dishes. Place pan on oven rack; pour hot water into the large pan to a depth of 1 inch.

Bake in a 325 degree F oven for 45 minutes or till pudding is crusty on top and soft inside. Serve pudding warm or cooled with whipped cream. Garnish with raspberries and shaved chocolate or chocolate curls, if desired.