I'm a decent cook, but dreadful at baking. Nevertheless, I'm trying to perfect a flourless chocolate cake recipe. It has come out pretty good a few times, but I've also had a couple unmitigated disasters. I'm hoping somebody here can tell me what I'm doing wrong. Here's what happens... I melt my butter and chocolate in a bain marie, whisking gently until it reaches the consistency of a thick sauce. I let it cool a bit, then whisk in my egg yolks. This is the point where it all goes wonky. The mixture simultaneously adheres and separates according to some chemistry I don't understand, and in just a few seconds, I end up with a big granular glob of chocolate swimming in a sea of melted butter. No matter what I do, I can never get it homogeneous again. This mess will not properly fold into my stiffened egg whites, so I've twice ended up just throwing the whole thing out. It's frustrating. I'm thinking that the chocolate mixture may be too hot when I add the eggs, or perhaps I'm adding them too late, but I'm not sure. I have an instant-read thermometer, so I can easily monitor the mixture as I go, but I'm not sure what the temperatures should be at the various points. I don't want to make another attempt until I really understand what's going wrong, so any help would be greatly appreciated. Thanks in advance!