Heat oven to 425°F.
Butter 4 small custard cups; place on baking
sheet.
Microwave chocolate and butter in large
microwaveable bowl on HIGH 1 min. 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 14 min. or until sides of desserts are
firm but centers are still soft. Let stand 1 min.
Carefully run small spatula or knife around cakes
to loosen; invert onto dessert plates. Cut in
half. Serve warm topped with COOL WHIP.
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