You can also make individual cakes in ramekins or muffin tins. You will cook for less time. Check after 20 minutes. I actually prefer this cake when it is made a day ahead and served at room temp with warm toffee sauce. But it can also be reheated if you want the cake to be warm as well.
TOFFEE SAUCE
Makes about 1 cup of sauce, so double it if you want a lot extra
1⁄2 cup brown sugar
6 Tablespoons cold unsalted butter or plant butter 1⁄4 teaspoon sea salt
3⁄4 cup heavy cream or full-fat coconut milk
1. Place the sugar, butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the butter has melted, and the sugar has dissolved. It should be a deep amber color.
2. Carefully whisk in the cream, and simmer for 5 minutes or until the mixture is thick and glossy. This mixture can bubble up a lot, so choose a saucepan that is not too small. Toffee sauce can be made ahead of time and warmed up when ready to use it.