1. Heat oven to 425ºF. 
2. Grease 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet. 
3. Microwave chocolate and butter in small microwaveable bowl on high for 1 minute or until butter is melted. Transfer to mixing bowl, stir until chocolate is completely melted. Add sugar, mix well. Add whole eggs and egg yolks; mix until well blended. Add flour, mix well. Pour into prepared cups. 
4. Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with icing sugar, vanilla ice cream or whipped cream. Garnish with berries.

MAKE AHEAD – Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, bring to room temperature before baking, uncover and bake as directed.