From the menu of: Wahoo Grill

A: Wahoo Grill describes the Bliss Cake, a guest favorite at the restaurant, as a combination of "chocolate with red wine for a seductive dessert experience unlike any other." The cake is moist and surprisingly light. If you don't have individual ramekins, pour the batter into an 8-by-8-inch pan and bake just until the center is solid. A toothpick inserted into the cake will still have moist crumbs clinging to it.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Wahoo Grill’s Bliss Cake

Hands on: 15 minutes

Total time: 35 minutes

Serves: 8

1 cup plus 2 tablespoons softened unsalted butter, divided

1/3 cup granulated sugar

1 1/3 cups chocolate chips

2 cups powdered sugar

3/4 cup all-purpose flour

3/4 teaspoons cinnamon

1 teaspoon ginger

4 eggs

2 egg yolks

1 teaspoon vanilla

2 tablespoons red wine

Whipped cream, berries, chocolate sauce for garnish

Preheat oven to 425 degrees. Brush 2 tablespoons softened butter on all sides and bottom of 8 (6-ounce) ramekins. Use granulated sugar to thoroughly coat the inside of each ramekin. Set the ramekins on a rimmed baking sheet and set aside. Discard any remaining sugar.

In a medium microwave-safe bowl, combine chocolate chips and remaining 1 cup butter. Heat for 1 minute. Carefully remove from microwave, stir to combine thoroughly and melt the chocolate chips. Set aside.

In a large mixing bowl, combine powdered sugar, flour, cinnamon and ginger.

In a small mixing bowl, beat the eggs, yolks and vanilla together.

Add the red wine to the chocolate mixture, then pour egg mixture into chocolate mixture. Pour this chocolate and egg mixture into the dry mixture and whisk until smooth. Divide the batter between the ramekins. Bake 15 minutes, then rotate the baking sheet 180 degrees and bake an additional 5 minutes or just until set.

Remove baking sheet from oven and allow cakes to cool 15 minutes. When ready to serve, run a knife around the edge of the dish to loosen the cakes. Turn cakes out onto serving dishes. Garnish with whipped cream, berries and chocolate sauce if desired.

Per serving: 579 calories (percent of calories from fat, 57), 7 grams protein, 57 grams carbohydrates, 2 grams fiber, 38 grams fat (22 grams saturated), 229 milligrams cholesterol, 46 milligrams sodium.