question on incorporating preserves into a flourless chocolate cake

[fizzgig]

i've got the recipe but want to add cherry preserves to the cake (i love chocolate and cherries). would you mix the preserves into the batter or just put them on top after it's cooled?

my bestie is coming to visit next weekend for her birthday and want to make this for her, doing a trial run this weekend. going to do a chocolate ganache for the top, too.

thanks

[BainsBane]

1. I'd make a sauce

The moisture from the cherries will throw off the recipe.

[fizzgig]

4. hadn't thought about that

thank you

[pscot]

2. They'll act as a liquid

if you put them in the cake. I'd go with the the sauce.

[fizzgig]

5. sauce seems to be the way to go

[Warpy]

3. The flourless cake is more like a souffle than anything else

so I'd be most likely to serve the cherry preserves on the side. And for the record, I love the combination of chocolate and cherries.

[fizzgig]

6. i'll try it on the side tonight

going to make the test run

[Nac Mac Feegle]

7. If you do that,you'll have to decrease your other liquid

to compensate for that in the preserves. You might want to decrease the sugar, too.

In commercial baking, they're not called Recipes; they're called Formulas. The balance between wet ingredients, dry ingredients, leavening agents, etc... can change the end product quite seriously.

For example, brownies are actually a 'failed' chocolate cake; the leavening agent is missing, so it produces a dense, rich product rather than a light one. Rumored to have been discovered by either overaged or omitted baking powder, depending on which story version you hear.

It's Friday of a long week. My posts will be weird.

[KC]

8. Let us

know how it turns out and if its good
I'd like the recipe