Preheat the oven to 400ºF. Grease 6 individual 3 to 4-ounce ramekins or muffin cups.
Melt the chocolate and butter in a bowl over simmering water.
Combine the flour, sugar, eggs, egg yolks and coffee in the bowl of a mixer fitter with the whip. Beat the mixture together until combined, about 2 minutes. Scrape the bowl then add the melted chocolate and butter mixture. Beat on medium speed for a minute. Scrape the bowl then beat the mixture on medium high for 5 minutes. The mixture will become fluffy and have a dense marshmallow-like texture. (The mixture can be made ahead to this point and refrigerated, covered, for up to 5 days before using.)
When ready to serve, portion 1/3 of a cup of chocolate batter in each greased ramekin. (Greasing the measuring cup will help the batter release easily.) Place heaping teaspoonfuls of Love’n Bake™ Chocolate Schmear in the center of the batter. Spread some of the batter to cover the Chocolate Schmear.
Bake the cakes until well puffed around the edges and the center is still slightly soft to the touch, for about 10 to 14 minutes (A shallow ramekin will bake more quickly than a deep muffin cup. Batter that has been chilled will take longer than freshly made batter.) Unmold the hot baked cakes onto serving plates. Dust with powdered sugar and serve with whipped cream or ice cream if desired.