Like a volcano

Our anniversary was back in May, and I cooked a special meal to celebrate. We had pork tenderloin with baby potatoes and a fresh salad. For dessert I wanted to make something really special but relatively easy, so I settled on Molten Lava Cakes. These little cakes are decadent and will make any event feel extra special. I cooked them a tad too long so they weren't as "molten-y" as I would have liked, but they were still delicious. Next time I'll only cook them for 10 minutes. I also doubled this recipe and in my ramekins it only made 3, so definitely double or triple the recipe if you want more servings.

Molten Lava Cakes
from A Couple Cooks

Ingredients:
2 8-ounce ramekins (or 4 5-ounce ramekins)
3 tablespoons whole wheat flour
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons cocoa powder
1/4 cup milk
1/3 cup honey
1 egg
1 teaspoon vanilla
1 tablespoon coconut or vegetable oil (or substitute 1 tablespoon butter, at room temperature)


Directions:
Preheat the oven to 425°F.
In a small bowl, whisk together 3 tablespoons whole-wheat flour, 3 tablespoons regular flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 3 tablespoon cocoa powder. Then whisk in 1/4 cup milk, 1/3 cup honey, 1 egg, 1 teaspoon vanilla, and 1 tablespoon oil. Whisk until smooth
Liberally grease the inside of the ramekins with oil or butter, especially the bottoms. Divide the mixture evenly between the ramekins.
Bake the ramekins until just hardened on top, but still liquid in the center – between 12 to 15 minutes for larger ramekins, and around 10 minutes for smaller ramekins. When you remove the ramekins from the oven, let them cool for a bit, then run a knife around the edge and carefully invert them onto a plate. Sprinkle with powdered sugar and serve.