Pont Neuf cake
From ahmed1 15 years ago
- 40 minutes to make
- Serves 18
Pont Neuf is the oldest standing bridge in Paris. The original recipe comes from Godiva .com. The main idea is to make the cake looks like the bridge when cut. I made some changes to match the real bridge…
Ingredients
- chocolate Cake: shopping list
- 3/4 cup cake flour shopping list
- 3 tablespoons unsweetened alkalized cocoa powder shopping list
- 5 large eggs, at room temperature shopping list
- 3 large egg yolks, at room temperature shopping list
- 3/4 cup granulated sugar shopping list
- chocolate butter cream: shopping list
- 3 bars (1.5 ounces each) Godiva dark chocolate, coarsely chopped shopping list
- 1 cup granulated sugar shopping list
- 1/3 cup water shopping list
- 3 large egg whites, at room temperature shopping list
- 1 1/2 cups (3 sticks) butter, softened shopping list
- 2 teaspoons vanilla extract shopping list
- orange Soaking Syrup: shopping list
- 1/2 cup water shopping list
- 1/4 cup granulated sugar shopping list
- 2 tablespoons orange-flavored liqueur shopping list
- (I substitute it with the syrup of canned red cherries) shopping list
- Melted plain and white chocolate shopping list
- cocoa powder for decoration shopping list
How to make it
- Make the chocolate cake:
- Preheat oven to 350 F. Lightly butter the bottom and sides of two15x10x1-inch jellyroll pans. Line with parchment or waxed paper.
- Mix together flour and cocoa powder.
- Beat eggs and egg yolks in mixing bowl until blended, using
- electric mixer at medium speed. Gradually add sugar and increase speed to medium-high. Continue to beat until mixture is tripled in volume and pale-yellow.
- Fold one-third of flour mixture into egg mixture. Fold in remaining flour in two more additions. Spread batter in prepared pans.
- Bake for 10 to 12 minutes or until cake springs back when touched lightly with finger. Cool cakes in pans on wire rack for 10 minutes. Invert cakes onto wire racks and remove paper. Cool completely.
- Make the chocolate butter cream:
- Melt chocolate in a heatproof bowl set over a pan of hot water and let cool. (I added 1 tbsp vegetable oil to keep it liquid and smooth)
- Combine sugar and water in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and heat mixture until mixture registers 240 F. on candy thermometer. When syrup reaches 230, start beating egg whites.
- Beat egg whites in bowl until frothy, using electric mixer at low speed. Gradually increase speed to medium-high and continue beating until soft peaks form. While beating at medium-low speed, gradually pour hot syrup into egg whites. Continue beating for 5 to 8 minutes or until glossy soft peaks form. Add butter, one tablespoon at a time, beating well after each addition. Beat in vanilla and melted chocolate.
- Make the orange soaking syrup:
- Combine water and sugar in small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to high and bring syrup to a boil. Remove from heat. Let cool for 10 minutes. Stir in orange liqueur.
- Assemble the dessert:
- Brush cakes with syrup. Spread cakes with ¼ inch layer of chocolate buttercream.Cut a 3-inch strip, then a 2 ½ inch strip and cut the rest of the cake into 2-inch-wide strips. Roll up strip, jellyroll fashion, beginning with the widest one (3 inch) then place cut-side down in center of springform pan. Take the second strip (2 ½ inch) and wrap it around the first strip, beginning where the first one ended. Continue to wrap strips around each other in spiral fashion until pan is full and all cake strips are used. Brush top of cake with remaining orange soaking syrup. Refrigerate cake for 4 hours or until set.
- Loosen cake from pan and remove side of spring form pan. Spread top and side of the cake with chocolate butter cream. Decorate with melted chocolate or as you desire.
make cake batter
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fold dry ing.
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pour in pans
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make choc. butter cream
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syrup 240F
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pour in egg white
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add butter
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Add chocolate
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done
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brush cake with syrup
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spread butter cream
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cut
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roll
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place in platter
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repeat with the rest
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The Rating
Reviewed by 16 people-
It is true what I have heard of you. You are and artist. Wonderful detailed instruction and great illustration. Thank you for the time put in so that this masterpiece may be shared.
Now if you could only teach my father how to make biscuit...more
lanceoferin
in Blackshear loved it
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Excellent description and detail...as always a masterpiece!
jett2whit
in Union City loved it
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As usual, Ahmed, I am left speechless! Art and baking should be your motto!
elgab89
in Toronto loved it
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