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Heat oven to 425 degrees. Butter 4 small custard cups; place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups. Bake 13 to 24 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with cool whip.
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