PREHEAT oven to 425°F. Butter 4 (3/4-cup) custard cups or soufflé 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. Serve immediately each topped with 1 Tbsp. of whipped topping.
Notes: Make Ahead
Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.
Nutritional Information per Serving: Nutrition (per 1/2 cake)
Calories 290 Total fat 19g Saturated fat 10g Cholesterol 135mg Sodium 105mg Carbohydrate 29g Dietary fiber 1g Sugars 21g Protein 4g Vitamin A 10%DV Vitamin C 0%DV Calcium 2%DV Iron 8%DV
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. Serve immediately each topped with 1 Tbsp. of whipped topping.
Notes: Make Ahead
Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.
Nutritional Information per Serving: Nutrition (per 1/2 cake)
Calories 290 Total fat 19g Saturated fat 10g Cholesterol 135mg Sodium 105mg Carbohydrate 29g Dietary fiber 1g Sugars 21g Protein 4g Vitamin A 10%DV Vitamin C 0%DV Calcium 2%DV Iron 8%DV
