Caramel filled chocolate cakes

melted butter, for greasing
plain flour, for dusting
200g dark chocolate, chopped
200g butter, chopped
4 eggs, separated
200g sugar
1 cup SR flour
12 soft caramel lollies

1. Preheat oven to 200C. Brush 12 standard muffin tins with butter and dust with flour.
2. Put chocolate and butter in a medium heavy-based pan and stir over a low heat until choc and butter are melted and smooth. Remove from heat. Stand until luke-warm.
3. Beat eggwhites until soft peaks form. Beat egg-yolks and sugar until pale and creamy; carefully stir into chocolate mixture. Fold in egg-whites. Sift over flour and fold in carefully.
4. Divide half the mixture between muffin holes, add a caramel to each and cover with remaining mixture. Bake for 25-30 mins. Remove from oven and stand on a wire rack to cool.