Recipe

Pont Neuf Cake Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 3 months ago 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… Prep:50m Cook:40m Servings:18	Ahmed1
	delicious cake

make cake batter

fold dry ing.

pour in pans

make choc. butter cr

syrup 240F

pour in egg white

add butter

Add chocolate

done

brush cake with syru

spread butter cream

cut

roll

place in platter

repeat with the rest

Add Photos

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Ingredients

Chocolate Cake:

3/4 cup cake flour

3 tablespoons unsweetened alkalized cocoa powder

5 large eggs, at room temperature

3 large egg yolks, at room temperature

3/4 cup granulated sugar

Chocolate Butter cream:

3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped

1 cup granulated sugar

1/3 cup water

3 large egg whites, at room temperature

1 1/2 cups (3 sticks) butter, softened

2 teaspoons vanilla extract

Orange Soaking Syrup:

1/2 cup water

1/4 cup granulated sugar

2 tablespoons orange-flavored liqueur

(I substitute it with the syrup of canned red cherries)

Melted plain and white chocolate

Cocoa powder for decoration

Directions

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.

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Comments

lanceoferin 1 year, 3 months ago said:
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 biscuits. Simple, I know. But I gave up trying to teach him. It is hopeless.

jett2whit 1 year, 3 months ago said:
Excellent description and detail...as always a masterpiece!

elgab89 1 year, 3 months ago said:
As usual, Ahmed, I am left speechless! Art and baking should be your motto!

chacha 1 year, 3 months ago said:
Ahmed, you are an amazing individual with an amazing family and awesome artistic ability. I applaud you and you deserve more than 5 forks on your many desserts. Thank you for sharing with us Ahmed.

madmommy 1 year, 3 months ago said:
Sheer brilliance, Ahmed! It's not only pretty but it really does look like a bridge! :) Now, outta my way...I'm divin' in!! ::giggle::

gourmetana 1 year, 3 months ago said:
You are an artist Ahmed!! I love these not only tasty but beautiful recipes! You truely have a gift!!! Thank you for posting! Never stop!
Ana

minitindel 1 year, 3 months ago said:
Omg !!!!!! Ahmed its beautiful my friend as all of your creations are i love it ............bring it over quick..........hahahaha....mini

magali777 1 year, 3 months ago said:
As Elga said, speechless..
I can´t believe this, you´re the most talented!
thank you so much for sharing your talent, really!!!

turtle66 1 year, 3 months ago said:
Salvador Dali Painted his dreams.Pablo Picasso best known for Cubism. Frida Kahlo used Surrealism to express her suffering.....Then there's Ahmed.

greekgirrrl 1 year, 3 months ago said:
I think this should be in the LOUVRE museum in Paris!!!! WOW!!

fizzle3nat 1 year, 3 months ago said:
I love your pastry work - another beautiful gâteau. It looks rich, delicious, and fun to make! What a surprise to slice the cake and see vertical layers rather than horizontal. Very talented!

peetabear 1 year, 3 months ago said:
My friend I'm at loss for words and that is something I don't say very often... this is truly beautiful... thank you for sharing your incredible talent with all of us... and what is even more remarkable is how you praise me for my uninspiring attempts at desserts.. thank you...

borinda 1 year, 3 months ago said:
Exquisite. Ahmed, your patience and talent to decorate are a joy. Did you take lessons?

michellem 1 year, 3 months ago said:
What a fabulous looking cake Ahmed. It looks delectable!

winkaway 1 year, 3 months ago said:

Beautiful as always

angieaugusta 1 year, 3 months ago said:
What a beautiful surprise......reali great work...thx

food_devil 1 year, 3 months ago said:
This looks so cool- I can't wait to try it! The step -by-step pics are inspiring.

chriesi 1 year, 3 months ago said:
WOW!!!

vivian 1 year, 3 months ago said:
Ahmed! you do know that you are now a legend on this site, don't you?
You have such patience, and artistic talant.
How can a person keep getting better and better?
But you do and I keep thinking it is not possible, then you prove me wrong!
You have to do something about it NOW!
I want to see that book in all its glory!!!
Hugs my friend.