Gluten free cocoa sponge

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

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

Gluten free cocoa sponge

IngredientsPreparation
  • 187g
    egg yolks
  • 150g
    sugar

Mix together in a stand mixer.

  • 192g
    egg white
  • 32g
    sugar

Mix together in a stand mixer and gently fold into previous mixture.

  • 32g
    Cocoa powder
  • 80g
    maiz starch


Sieve together and add.

  • 75g
    farm fresh butter

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