Chocolate sponge

A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake. That’s what you can expect from this easy chocolate sponge cake recipe. Based on dark chocolate with a two-drop fluidity – check the packaging for the 💧💧 symbol – this recipe yields a denser sponge, with a more solid texture and an intense chocolate taste. In short, a tasty base for many cakes and entremets.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Chocolate sponge

ingredients preparation
  • 302g
  • 136g
    fresh butter
Melt together at 45°C.
  • 131g
    egg yolks
Whip up.
  • 286g
    egg white
  • 95g
    caster sugar
Whip together and mix half of the mixture into the melted chocolate. Add the whipped egg yolks and then mix in the other half of the egg white mixture.
  • 50g
    pastry flour

Mix in, pour into cake rings and bake at 190°C for 10 minutes. Place on an icing grate and freeze.

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