Preheat oven to 425 degrees. Butter 4 custard cups or souffle' dishes. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on high 1 minute 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 among prepared custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Insert cakes onto dessert dishes. Serve immediately, each topped with 1 T. whipped topping.
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