So I'm doing a trial and tried baking a brownie in a (smallish) Weck jar. I put a little batter in, placed the disc of ganache then topped with remaining batter. The ganache, naturally, sank to the bottom (not a bad thing, but not desired). Should I pour the desired amount of batter in and place the disc on top, allowing it to then sink, or is there another method I haven't thought of yet? Trying to get options before going back into the kitche. I only have one jar Also, the brownie rose very much, but then caved in the middle post-baking...a LOT. The inside *was* under-done. I will bake longer next time, but would the under-baking have done it? Thanks!