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.
|Mix together in a stand mixer.|
|Mix together in a stand mixer and gently fold into previous mixture.|
|Sieve together and add.|
Melt and add. Spread out on a 40 x 60-cm baking tray and bake at 180°C for 12 minutes.