Gluten 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.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Gluten free cocoa sponge

ingredients preparation
  • 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.

  • 32g
  • 80g
    maiz starch

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.

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