Lactose free 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

IngredientsPreparation
  • 187g
    egg yolks
  • 150g
    caster sugar

Mix together in a stand mixer.

  • 192g
    egg white
  • 32g
    caster sugar

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

  • 48g
    pastry flour
  • 32g
    Cocoa powder
  • 32g
    maiz starch

Sieve together and add.

  • 75g
    lactose free butter

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