Molten chocolate cake—or chocolate lava cake, or chocolate fondant, depending on whom you talk to—is definitely not a new dessert. It first made isolated appearances in high-end diners in the United States and Europe more than two decades ago, and has morphed into various shapes and forms over the years. Its popularity has inevitably spilled overseas, becoming, by the end of 2011, one of the most done-to-death desserts in Hong Kong.