We've made this recipe using either 2 8-ounce ramekins or 4 5-ounce ramekins; you'll just need to adapt the baking time (see below). The trick is to bake the cakes so that the outside is baked but the inside is still liquid. The timing is hard measure since all ovens and ramekins are different, so you’ll have to give it a try and adapt accordingly to your oven! You’ll want to remove the cakes when they have just solidified, but before they are cooked through. The liquidity of the honey also affects the runniness of the dough, which in turn affects the cook time.