I've been recently trying to make the following recipe: https://www.greatbritishchefs.com/recipes/black-forest-gateau-recipe
Most of the components work fine, but for the life of me I can't get the chocolate sponge to work, perhaps in part because I find the recipe ambiguous. Hence I'd really appreciate the input of someone more experienced than myself. Steps 1 and 2 cover the sponge, and it's step 2 that I find difficult:
Meanwhile, melt the chocolate in a bain marie. In a separate bowl, sift the cocoa powder over the egg yolks, whisking thoroughly to combine. Slowly pour and continue to whisk in the melted butter. Remove from the heat and allow to cool before gently folding in the meringue, 1/3 at a time to incorporate as much air as possible
Firstly, do I put the melted butter into the egg yolk and cocoa mixture, or into the melted chocolate? Secondly do I combine these two elements before folding into the meringue, or are they folded in individually? In the past I've always tried to combine them before folding and I find that the mixture splits rapidly, irrespecitve of whether the butter has gone into the yolks or into the chocolate.
Unfortunately I don't have an photos, but any help (or links to similar recipes so I can compare) would be very helpful.