Callebaut Chocolate Sponge
A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake.
Melt the butter and chocolate together at 113° F
Separately, whip up the egg yolks
Whip together the egg whites separately.
Mix half of the egg white mixture into the melted chocolate. Add the whipped egg yolks and then mix in the other half of the egg white mixture.
Mix in the flour, and pour into cake rings and bake at 375°C for 10 minutes. Place on an icing grate and freeze.