Ingredients:

-4 squares Baker’s Semi-Sweet Baking Chocolate
-1/2 cup (1 stick) unsalted butter
-1 cup powdered sugar
-2 eggs
-2 egg yolks
-6 tablespoons flour
-1/2 cup thawed Cool Whip whipped topping

1. Preheat oven to 425 degrees F
2. Butter four custard cups or souffle dishes
3. Place on baking sheet
4. Microwave chocolate and butter in large bowl until butter is melted, about 1 minute
5. Stir with wire whisk until chocolate is completely melted
6. Stir in sugar until well blended
7. Blend in eggs and egg yolks with wire whisk
8. Stir in flour
9. Divide batter between prepared custard cups
10. Bake 13 to 15 minutes or until sides are firm but centers are soft
11. Let stands 1 minute
12. Carefully run small knife around cakes to loosen
13. Invert cakes onto dessert dishes
14. Serve immediately, topped with whipped topping