Molten Chocolate Cake

4 squares Baker's Semi-Sweet Baking Chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tablespoons flour
1/2 cup thawed Cool Whip

Preheat oven to 425 degrees. Butter 4 custard cups or souffle dishes.

Microwave chocolate and butter on high for 1 minute or until butter is melted.

Stir with wire whisk until chocolate is completely melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between custard 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 dessert dishes. Serve immediately, topped with Cool Whip.