Gluten free cocoa sponge

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

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.

Recipe instructions

(Fill in the desired quantity and recalculate)

Gluten free cocoa sponge

  • 187g
    egg yolks
  • 150g

Mix together in a stand mixer.

  • 192g
    egg white
  • 32g

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

Sieve together and add.

  • 75g
    farm fresh butter

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