Cocoa sponge

Compared to dark chocolate sponge, this recipe made with Callebaut cocoa powder yields a deliciously moist, yet lighter and fluffier sponge. It has a powerful cocoa taste, an intense colour and a lighter, airy texture. Just like the chocolate sponge, this cocoa sponge is great to use as pastry base or to insert in pastries and cakes.

Recipe components

Used Callebaut products

Cocoa sponge

  • 250g
    egg yolks
  • 201g
    caster sugar
Mix together in a stand mixer.
  • 257g
    egg white
  • 43g
    caster sugar
Mix together in a stand mixer and gently fold into previous mixture.
Sieve together and add.
  • 100g
    fresh butter

Melt and add. Spread out on a 40 x 60-cm baking tray and bake at 180°C for 12 minutes.