GLUTEN-FREE

CHOCOLATE SPONGE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 GLUTEN-FREE CHOCOLATE SPONGE

MOIST GLUTEN-FREE CHOCOLATE P125 SPONGE

Ingredients Total weight: ~ 1140 g 100%

Dry butter 84% 100 g 9%

Сhocolate Valrhona Coeur 100 g 9%
de Guanaja P125
Roasted almond powder 245 g 22%
Caster sugar 200 g 17%
Whole eggs 365 g 32%
Egg whites 80 g 7%
Sugar 50 g 4%

1 Melt the butter with the chocolate to 45 °C / 113 °F in a microwave oven.

2 Mix the almond powder, caster sugar and room temperature whole eggs in a food processor or
in a stand mixer using a paddle attachment for 4 minutes. The mixture should turn smooth.

3 Add the melted chocolate and butter mixture to the egg mixture. Mix for 4 minutes more using a
whisk attachment.

4 Transfer the chocolate mixture into a clean bowl.

5 Then whip the egg whites with sugar into a light and stable meringue.

6 Combine some chocolate mixture with the meringue using a whisk, then gently fold the
meringue into the rest of the batter using a silicone spatula.

7 Pour the sponge batter in a Flexipan Inspiration Guy Demarle baking mold measuring
22x22x4.5 cm and spread it evenly with an offset spatula.

8 Bake the sponge at 170 °C / 338 °F for 20-25 minutes.

9 Check the doneness of the sponge by piercing it with a knife. If the knife comes out clean, the
sponge is ready.

10 Let the sponge cool down at room temperature. Then wrap it with cling film and put it in the
fridge overnight.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva