Absolute Madness

I am. I am. I am. ♥

183,052 notes

sectumsempera:

stranger-touch:

So no one told you life was gonna be this way

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Your job’s a joke

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You’re broke

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Your love life’s DOA!

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It’s like your always stuck in second gear

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When it hasn’t been your day, your week, your month, or even your year but….

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I’ll be there for you! When the rain starts to pour

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I’ll be there for you! Like I’ve been there before

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I’ll be there for you! 

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Cause’ you’re there for me too….

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sobbing

(via izzycrapsrainbows)

183 notes

wwfandomw:

Kuroshitsuji Cookbook:

  • Title: Double Chocolate Stout Mousse Cake
  • Episode/Chapter: That Butler, The Busiest [Ep. n/a, Chp. 5]

Information:

  • Yield: one 9-inch cake, serves 12
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • Image and recipe source are the same.

Recipe:

The cake batter portion of this recipe makes a little more than a standard 9-inch cake pan can hold, so I suggest employing the use of a spring-form pan with tall sides -at least 9x3-inch. Or, you can divide the batter between two standard 9-inch cake pans and stack both layers on the bottom. The cake layers will need to be leveled with a serrated knife so the mousse can lay flat on top.

Ingredients: 

Chocolate stout mousse

  • 1/4 oz. package of powdered gelatin (about 2 tsp.)
  • 2 tbsp. double chocolate stout
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/4 cup chocolate stout
  • 8 oz. white chocolate, chopped (Ghiradelli recommended)
  • 1 1/2 cups whipping cream.

Chocolate stout cake

  • 1 cup double chocolate stout
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 tbsp. baking soda
  • 3/4 tsp. salt
  • 2 eggs
  • 1/2 cup plus 2 tbsp. sour cream

Chocolate frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
  • 2 tablespoons double chocolate stout
  • Milk or cream, optional
  • Chocolate jimmies

Directions:

Chocolate stout mousse

  • Sprinkle gelatin over 2 tablespoons stout in a small saucepan.  Let stand for 1 minute.  Whisk in egg yolks and sugar.  Whisk in milk and 1/4 cup chocolate stout. Cook over medium heat, whisking constantly.  Mixture will thicken after 5 minutes or so.  When done, it should be thick enough to coat the back of a spoon.  Stir in chopped white chocolate and blend until chocolate has melted and mixture is well combined. Let cool.
  • Whip cream until stiff peaks form.  Gently fold whipped chocolate mixture into the whipped cream. Pour into prepared spring-form pan and smooth the top with a rubber spatula.  Place in freezer for a few hours or until mousse is frozen solid.

Chocolate stout cake

  • Preheat oven to 350 F. Grease and line a 9x3-inch spring-form pan with parchment.  Be sure to use a pan with deep edges, this recipe makes slightly more batter than one standard pan can hold.  Combine stout and butter in a large saucepan. Sift in cocoa powder and whisk to combine. Let cool slightly.
  • Whisk flour, sugar, baking soda and salt in a large bowl to blend; set aside.
  • Whisk eggs and sour cream into the cocoa/stout mixture.  Pour in flour and mix with an electric hand mixer until well combined.  Mixture will be thick.  Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick tester comes out clean.  Let cake cool in pan for 10 minutes then turn out and let cool completely on a wire rack.  Level top with a serrated knife or cake leveler.
  • When stout cake is completely cooled, remove frozen mousse from freezer and run a knife around the top edge.  Run a dish towel under hot water and wring out slightly; press hot towel around the edge of the pan for 1 minute so mousse will release easily.  Remove spring-form collar. Turn frozen mousse out onto the top of the stout cake.  Refrigerate until ready to frost.

 Chocolate frosting:

  • Combine butter, confectioners’ sugar and 2 tablespoons cocoa in the bowl of a stand mixer.  Beat on low until just combined, and then add chocolate stout. Beat until light and fluffy.  If mixture is too thick to spread, add milk or cream 1 tablespoon at a time until consistency is reached.  Frosting should be a pale chocolate color.
  • Remove 1/3 portion of frosting from the bowl and coat the top of the cake.  Beat additional 1/4 cup of cocoa into the remaining frosting until a consistent dark cocoa color is achieved.  Beat in milk or cream 1 tablespoon at a time if mixture is too thick to spread or pipe.  Transfer half the chocolate icing to a piping bag fitted with a large star tip. Frost the sides of the cake with the remaining frosting. Pipe stars around to top and bottom edge of the cake.  Sprinkle with chocolate jimmies.  
  • Keep cake refrigerated. Serve slices cold or at room temperature.

(Source: sprinklebakes.com, via hasukies)