Preheat oven to 325°. Lightly grease a 9" pie plate or line 12 cupcake cups with paper liners.
Place chocolate in large microwaveable bowl. Add whipping cream. Microwave on high 2 minutes or until cream is very hot and chocolate is just starting to look melty. Stir until chocolate melts completely and mixture is smooth; cool slightly.
Add eggs, sugar, flour and vanilla; beat with wire whisk until well blended. Pour into prepared pan(s).
Bake 35 minutes for pie or 16 minutes for cupcakes, or until outer half of surface is puffed and center is slightly soft; cool completely.
Serve with whipped cream, if desired.
Makes a 10-serving pie or 1 dozen rich little cupcakes.
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