2 tablespoons chopped pecans or walnuts
1 cup flour
1/3 cup sugar
1/4 cup cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 large egg, lightly beaten
2 teaspoons walnut or canola oil
2 teaspoons vanilla
1 1/3 cups strong brewed coffee
3/4 cup brown sugar
confectioner's sugar for dusting
Preparation
Preheat oven to 375 degrees.
Coat 6 ramekins or custard cups ( about 1 1/4 cup capacity) lightly oil and set on baking sheet.
Spread nuts in pie plate and bake about 10 minutes, until fragrant. Stir together flour, sugar, cocoa, baking powder and salt.
In measuring cup, stir together milk, egg,oil and vanilla. Add to the dry ingredients and stir just until combined.
Divide the batter among ramekins. Mix together coffee and brown sugar.. pour about 1/6 of the coffee over each dessert.
Sprinkle with reserved toasted nuts.
Bake for 15 to 20 minutes, or until tops spring back when touched lightly. Cool 5 minutes. Sprinkle with confectioner's sugar.
30 minutes 
