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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Cocoa sponge

ingredients preparation
  • 250g
    egg yolks
  • 201g
    caster sugar
Mix together in a stand mixer.
  • 257g
    egg white
  • 43g
    caster sugar
Mix together in a stand mixer and gently fold into previous mixture.
  • 64g
    pastry flour
  • 43g
  • 43g
Sieve together and add.
  • 100g
    fresh butter

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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