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Preheat oven to 425°. Grease 4 ramekins* (3/4 cup size). Reserve one square of chocolate for chocolate shavings.
In microwave proof dish combine butter and broken up candy bars. Microwave on high for 1 minute. Stir until chocolate is completely melted. Stir in coffee crystals.
Stir in powdered sugar until well blended. With wire whisk whip in eggs and egg yolks. When well blended, stir in flour. Pour batter into greased ramekins.
Bake 12-14 minutes. Make sure sides are firm but centers are slightly soft. Let stand 1 minute. Unmold onto serving plate and top with whipped topping. Sprinkle with chocolate shavings. Serves 4. Enjoy!
*May also be baked in paper lined muffin tin. Pour batter evenly among 10 paper lined muffin cups. Bake at 425° for 8-10 minutes until sides are firm but centers are soft. Let stand 1 minute. Serve Immediately.
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