{sms} chocolate raspberry truffle torte

Stop everything! Get this: I have a computer again. I don’t have to use my iphone. I still don’t have internet at home, that will come next week.  I’m at the Coffee Bean using their free wifi and drinking coffee while I write this. The battery in my camera was completely dead, so the picture is still an iphone pic. I’m *almost* back in the swing of things.

This week’s Sweet Melissa Sundays selection is the Chocolate Raspberry Truffle Torte, a flour-less chocolate cake. It’s very rich and very decadent. That’s why I only made a 1/3 of the recipe.

Thanks to Jennifer of The Rookie Baker for hosting this week. For the recipe, visit her blog or buy the book.

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{sms} sweet almond bread pudding with raspberry sauce

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And brioche! I got it in my head to bake the brioche for this week’s Sweet Melissa Sundays selection, Sweet Almond Bread Pudding with Raspberry Sauce.

petite brioche sans tete

I’ve made brioche before, both the one from Dorie Greenspan’s Baking…From My Home to Yours and from Peter Reinhart’s The Bread Baker’s Apprentice. This time I decided to try the brioche recipe from Elisabeth Prueitt’s Tartine. As Tartine recipes tend to go, it was a fussy recipe requiring a pre-ferment, both freezer & refrigerator time, and washing lots of dishes. And as Tartine recipes tend to go, it was the best recipe I’ve made. The crumb was unbelievable and the bread was gorgeous. I made the full recipe which yielded 2 loaves and 12 petite brioche sans tête (didn’t feel like adding the têtes).

brioche loaf

In the introduction to the recipe Elisabeth Prueitt suggests using slices of brioche for tartines, French open-faced sandwiches. I thought that was a swell idea and made one using leftover toppings from my pizza party. It’s a 4-Cheese tartine with sun-dried tomatoes and red onions.  Most of the brioche is residing in my freezer for French toast emergencies.

tartine

I only made a 1/4 of the Sweet Melissa recipe because I’m not a fan of bread pudding. I made 1/2 of the raspberry sauce because it will be great on ice cream. Thank you to Candace of Candy Girl for hosting this week. If you would like the recipe, visit her blog or buy the book–Melissa Murphy’s The Sweet Melissa Baking Book.

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After a long hiatus, I’ve remembered to submit this to Yeastspotting!