Molten Chocolate Cakes

Total time: 30 minutes

Prep time: 15 minutes

Servings: 4

Ingredients:

4 squares BAKER’S Semi-Sweet Chocolate

1/2 cup butter

1 cup powdered sugar

2 whole eggs

2 egg yolks

6 tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping

Heat oven to 425°F.

Butter 4 small custard cups; place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted.

Stir in sugar.

Add whole eggs and egg yolks; mix well.

Stir in flour.

Spoon into prepared cups.

Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

*How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

*Make Ahead

Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.