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Callebaut Chocolate Sponge

A classic, deliciously moist and perfectly trimmed dark chocolate sponge cake.
Course: Dessert



  • 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.