Ingredients:4 squares BAKER’S Semi-Sweet Chocolate 1/2 cup butter 1 cup powdered sugar 2 whole eggs 2 egg yolks 6 tbsp. flour 1/2 cup thawed COOL WHIP Whipped Topping
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 into dessert plates. Serve warm with COOL WHIP.
*How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.