-- Mrs. Fran Jackson, Marietta

A: This signature dessert is a chocolate lover's dream. Mini chocolate cakes burst with an eruption of chocolate ooze. It's the ultimate gooey treat. As in most professional kitchens, ingredients are measured out in weight. Here are the closest standard measures. Serve with a scoop of vanilla ice cream.

-- Jeanne Besser, for the Journal-Constitution

Warm Valrhona Chocolate Cakes

Makes 6 servings Preparation time: 10 minutes

Cooking time: 7-8 minutes

6 ounces (1 1/2 sticks) butter
8 3/4 ounces Valrhona chocolate or extra-bitter chocolate, coarsely chopped
3 whole eggs
3 egg yolks
2 3/4 ounces (1/3 cup) granulated sugar
2 ounces (about 1/2 cup) all-purpose flour

Preheat oven on convection setting to 400 degrees (or to standard 425 degrees). Butter and lightly flour 6 small ramekins or molds and set aside. In a double boiler, melt butter and chocolate. Meanwhile, in an electric mixer on high speed, whip the eggs, egg yolks and sugar until fluffy, about 10 minutes. Reduce speed to low and slowly add flour. Add chocolate mixture until incorporated. Fill ramekins halfway with cake batter. Bake for 7-8 minutes. Remove from oven and let cool 3 to 5 minutes. Turn over onto plate and unmold.

Per serving: 554 calories (percent of calories from fat, 74), 8 grams protein, 40 grams carbohydrates, 3 grams fiber, 46 grams fat, 262 milligrams cholesterol, 265 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.