4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
1/2 cup thawed COOL WHIP Whipped Topping or fresh raspberries or sifted confectioner's sugar
Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. 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.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping or fresh raspberries as the picture above shows. I have also just sifted some confectioner's sugar on them.
You can also bake these in muffin cups (which make for smaller servings but more so you don't have to double the recipe and believe me, one hits the spot unless you are a HUGE chocolate fan). Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min.
Another neat thing about this recipe is you can make the batter ahead of time. Prepare batter as directed; pour into prepared custard cups or the muffin cups. Cover with plastic wrap (I set them in a 9x13 pan so they are easier to cover with the plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
