This is an irresistible, warm dessert the is one of our favorites!
Prep. 15 min.
4 squares Bakes’s Semi-Sweet Baking Chocolate
1/2 c. butter
1 c. powdered sugar
2 egg yolks
6 T. flour
1/2 c. Cool Whip Topping Thawed
Pre heat oven to 425 degrees Butter 4 (3/4 c) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and 1/2 c. butter in large microwavable bowl 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 13-14 min. ountil 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.
Note: Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.