Lactose 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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Cocoa sponge
Ingredients: Cocoa sponge
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187 gegg yolks
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150 gcaster sugar
Preparation: Cocoa sponge
Mix together in a stand mixer.
Ingredients: Cocoa sponge
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192 gegg white
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32 gcaster sugar
Preparation: Cocoa sponge
Mix together in a stand mixer and gently fold into previous mixture.
Ingredients: Cocoa sponge
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48 gpastry flour
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32 gCP
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32 gmaiz starch
Preparation: Cocoa sponge
Sieve together and add.
Ingredients: Cocoa sponge
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75 glactose free 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.
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