7 tablespoons top-quality Dutch-process cocoa, sifted, divided 1/2 cup sugar 1 cup flour 2 teaspoons baking powder 1 teaspoon kosher or sea salt 1/2 cup half-and-half 4 tablespoons melted unsalted butter 1 cup roughly chopped toasted cashews, pecans or walnuts 3/4 cup packed dark brown sugar Vanilla ice cream (optional)

Step 1 Heat the oven to 350 degrees. In a mixing bowl, combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt. Toss with a fork until well mixed.

Step 2 Stir in the half-and-half and butter and mix well. Fold in the nuts. Spread the batter evenly into a 9-inch round or square baking dish, smoothing the top.

Step 3Combine the remaining cocoa with the brown sugar, mixing well, and distribute evenly over the top of the batter. Pour 1 3/4 cups hot water evenly over the top.

Step 4Bake 45 minutes. Remove the dish to a trivet to cool slightly and scoop the pudding onto dessert plates, with or without ice cream.

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