Preparation

• Heat  oven to 425°F.
• Microwave  chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Whisk until chocolate is completely melted and mixture is well blended. Whisk whole eggs, egg yolks, sugar and flour in separate bowl until blended. Gradually add to chocolate mixture, beating after each addition until well blended.
• Place  1 cookie, upside-down, in each of 12 paper-lined muffin pan cups; cover with batter.
• Bake  8 min. or until cakes are firm around the edges but still soft in the centres. Let stand 1 min. Carefully remove cakes from pan. Invert 1 onto each dessert dish; remove paper liner. Serve with whipped topping.