4 squares semi–sweet baking chocolate
1 stick of butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
½ cup thawed Cool Whip Topping

Preheat oven to 425 degrees. Butter 4 custard cups or soufflé, dishes. Place on baking sheet. Microwave chocolate and butter in bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with whisk. Stir in flour. Divide batter between prepared dishes. Bake 13–14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto a dessert dishes. Serve immediately, topped with whipped topping. *Batter can be made a day ahead. Pour into prepared dishes. Cover with plastic wrap. Refrigerate. Bake as directed.