Chocolate Splurge
Cook time: 
Total time: 
Serves: 8 servings
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • ½ tsp ground cinnamon
  • 5 eggs, beaten
  • 1⅛ cups butter or margarine, melted
  • ¼ cup coffee liqueur, divided
  • ½ tsp vanilla extract
  • 1½ cups pecans, chopped
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream Red raspberries Mint sprigs
  1. Preheat oven to 300°F.
  2. In large mixing bowl combine granulated sugar, flour, cocoa and cinnamon.
  3. Add eggs and beat until smooth.
  4. In separate small bowl combine butter, 1 Tbsp coffee liqueur and vanilla.
  5. Beat into cocoa mixture.
  6. Stir in pecans.
  7. Pour into eight individual custard cups.
  8. Set cups into a 13 x 9 inch baking pan and add water to come halfway up the sides of the custard cups.
  9. Bake 40 to 45 minutes, or until tops are crusty.
  10. In small bowl combine powdered sugar, 3 Tbsp coffee liqueur and whipping cream.
  11. Beat until soft peaks form.
  12. Top off baked custard cups with whipped cream and garnish with raspberries and mint sprigs.
Nutrition Information
Calories: 730 Fat: 47g Saturated fat: 22g Trans fat: 0g Carbohydrates: 76g Sugar: 63g Sodium: 226mg Fiber: 5g Protein: 7g Cholesterol: 89mg
Recipe by SacoFoods at