Recipe: Fudge Dessert with Kahlua Cream (baked in ramekins or custard cups)

FUDGE DESSERT WITH KAHLUA CREAM

FOR THE FUDGE DESSERT:
2 cups sugar
1 cup butter or margarine, melted
3/4 cup unsweetened cocoa powder
1/2 cup flour
5 eggs, slightly beaten
2 tsp vanilla
1 1/2 cups pecans, chopped
Kahlua Cream (recipe follows)

Preheat oven to 300 degrees F. Lightly grease 10 (6-oz.) souffle dishes or custard cups.

TO PREPARE THE FUDGE DESSERT:
Combine sugar, melted butter, cocoa powder, flour, eggs, and vanilla; beat 3 to 4 minutes at medium speed with an electric mixer. Stir in pecans. Spoon into prepared souffle dishes or custard cups. Place dishes in a shallow pan; pour warm water to depth of 1-inch into pan.

Bake at 300 degrees F for 40 minutes or until tops are crusty. Remove dishes from water, and cool.

Dollop or pipe Kahlua Cream on top.

KAHLUA CREAM

1 cup heavy (whipping) cream
3 tbsp kahlua
1/2 cup powdered sugar, sifted

Combine all ingredients for the Kahlua cream; beat at medium speed with an electric mixer until soft peaks form.

Makes 10 servings, 2 1/4 cups
Source: Paula McCollum of Springtown, TX in Southern Living magazine, September 1991