Molten Chocolate Cakes

Perfect for Valentines!

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

Preheat oven to 425 F. Butter 4 (3/4 cup) custard cups of souffle dishes. Place on baking sheet.

Microwave chocolate and 1/2 cup butter in large microwavable 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. Whisk in eggs and egg yolks. Stir in flour. Divide batter between 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. Top with Cool Whip and serve immediately.

*Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.