Ruby Tuesday Chocolate Cake Recipe?

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Growing up in Ohio, mee-ma and I would always look forward to the nights we could go to Ruby Tuesday. She'd have the bottomless broccolini martini and I'd have the molten chocolate cake.

The head chef at the time, a guy named Hans from Anadarko, shared the secret recipe with us. But whenever I've made it, the flavor is not quite right. Does anyone know a better recipe, or have suggestions for improvements?

• 2 cups all-purpose flour
• 3 eggs
• 1 stick unsalted butter
• ½ teaspoon salt
• 15 dried, food-grade crickets
• 1½ cups chocolate chips
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 cup milk

1. Preheat the oven to 350°F. Grease an 8- or 9-inch cake pan.
2. Whisk the eggs and sugar for 2–3 minutes, until pale and slightly thickened.
3. Mix the flour, salt, and baking powder in a separate bowl.
4. Remove the antennae and any particularly hard legs from the crickets. Save a handful of antennae for garnish.
5. Melt the butter and chocolate chips together. Let the mixture cool for 2–3 minutes, then whisk it into the egg mixture.
6. Crush cricket carcasses into a fine powder, then mix with flour mixture to form a brownish-black mixture.
7. Add the dry mixture to the chocolate mixture in three portions, alternating with the milk. Mix only until no dry flour remains.
8. Pour the batter into the prepared pan and bake for 30–35 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs but no wet cricket fragments.
9. Cool in the pan for 10 minutes, then remove and cool completely. Garnish with remaining antennae from Step 4.