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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8.8 ozegg yolks
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7.1 ozcaster sugar
Preparation: Cocoa sponge
Mix together in a stand mixer.
Ingredients: Cocoa sponge
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9.1 ozegg white
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1.5 ozcaster sugar
Preparation: Cocoa sponge
Mix together in a stand mixer and gently fold into previous mixture.
Ingredients: Cocoa sponge
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2.3 ozpastry flour
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1.5 ozstarch
Preparation: Cocoa sponge
Sieve together and add.
Ingredients: Cocoa sponge
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3.5 ozfresh 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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