Molten Chocolate Cake

4 pieces (squares) Semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole eggs yolks
6 tbsp. flour
2 cups Real Whipping Cream (seriously it's much better)
2 tbsp. sugar

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate in also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.