This cake is still quite the trend. It debuted in the 70’s when it was Fallen Souffle cake, then it was upstaged by carrot cake and is now enjoying a come back in the guise of Molten or Warm Chocolate Cake. You can make in in custard cups as mini-cakes but this is the easiest way to go. A 9 inch heart shaped pan is a possibility but a deep 9 inch quiche pan or 8 inch springform is fine. This is the tender-est, most delicate chocolate cake you will ever have. I serve it with warm caramel sauce.