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.
Level:

Cocoa sponge

Ingredients: Cocoa sponge

  • 250 g
    egg yolks
  • 201 g
    caster sugar

Preparation: Cocoa sponge

Mix together in a stand mixer.

Ingredients: Cocoa sponge

  • 257 g
    egg white
  • 43 g
    caster sugar

Preparation: Cocoa sponge

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

Ingredients: Cocoa sponge

  • 64 g
    pastry flour
  • 43 g
    CP
  • 43 g
    starch

Preparation: Cocoa sponge

Sieve together and add.

Ingredients: Cocoa sponge

  • 100 g
    fresh butter

Preparation: Cocoa sponge

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