Molten Chocolate Cakes

I won't eat anything that has intelligent life, but I'd gladly eat a network executive or a politician. ~Marty
Feldman
4 squares BAKER’S Semi-Sweet Chocolate
½ cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
½ cup thawed COOL WHIP Whipped Topping
1. Preheat oven to 425 F. Butter four ¾-cup custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable 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 wire whisk. Stir in flour. Divide batter among prepared custard cups.
3. Bake 13 to 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 whipped topping.