Easy chocolate sponge with carrot and orange sorbet

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 2

Experimenting with vegetables in desserts can be very rewarding since they add lovely and surprising flavours, and create a light dessert. In this recipe, orange and carrots account for the sweet flavours with acidic hints. The sponge cake is easy to make and light like air, yet with a powerful taste. A few dots of dark chocolate ganache add a more solid chocolate flavour to the dessert while keeping it light.

Recipe components

Callebaut® ingredients


  • 100g
    baby carrot
  • 100g
  • 20g
  • 1g
  • 1pinch
  • 10g
  • 10g

Steam the baby carrots, add the other ingredients, freeze and make into a sorbet in the Pacojet.

Kumabo chocolate sponge


Heat the water, and dissolve the sugar and chocolate in it. Then add the flour, the eggs and the egg whites.
Pour into a pressured container, pipe the batter in a plastic container or mould and bake in the microwave oven for 45 seconds at 800W.

Kumabo ganache


Boil the cream and melt the chocolate in it. Keep in the piping bag.

Finishing and presentation

  • 20cl
    infusion of flowers
  • Q.S.
    mixture of petals
  • Q.S.
    fruit jelly
  • Q.S.
    caramelised, dried carrot chips

Pipe the ganache and fruit jelly droplets onto trays. Arrange the petals on top. Place the chocolate sponge in the middle with a quenelle of sorbet on top. Finish off with the caramelised carrot and pour the lightly warmed infusion of flowers around the content.