Chocolate sponge
A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake. That’s what you can expect from this easy chocolate sponge cake recipe. Based on dark chocolate with a two-drop fluidity – check the packaging for the 💧💧 symbol – this recipe yields a denser sponge, with a more solid texture and an intense chocolate taste. In short, a tasty base for many cakes and entremets.
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Recipe components
Callebaut® ingredients
Chocolate sponge
| Ingredients | Preparation |
|---|---|
| Melt together at 45°C. |
| Whip up. |
| Whip together and mix half of the mixture into the melted chocolate. Add the whipped egg yolks and then mix in the other half of the egg white mixture. |
| Mix in, pour into cake rings and bake at 190°C for 10 minutes. Place on an icing grate and freeze. |
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