Sugar 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.
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Recipe components
Callebaut® ingredients
Cocoa sponge
| Ingredients | Preparation |
|---|---|
| Mix together in a stand mixer. |
| Mix together in a stand mixer and gently fold into previous mixture. |
|
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| Melt and add. Spread out on a 40 x 60-cm baking tray and bake at 180°C for 12 minutes. |
