Milk Chocolate Sponge

Ingredients
120 g / 4.2 oz butter, unsalted
200 g / 7.0 oz whole eggs
190 g / 6.6 oz maltitol
150 g / 5.2 oz Lacta 38%
50 g / 1.7 oz pastry flour
3 g / 0.1 oz baking powder

Preparation
Whip butter and maltitol well. Add the whole eggs one by one and whip fluffy. Fold in the melted Lacta 38%, sieved pastry flour and baking powder. Bake in the preheated oven at 210°C/410°F for about 15 minutes.

Dark Chocolate Sponge (Flourless)

Ingredients
150 g / 5.2 oz whole eggs
200 g / 7.0 oz egg white
240 g / 8.4 oz maltitol
80 g / 2.8 oz Cocoa powder

Preparation
Whisk whole eggs foamy. Whip egg white and maltitol to a meringue. Fold slowly under the egg mixture. Incorporate Cocoa powder. Spread on a silpat sheet and bake at 180°C/356°F. Cut out round circles.

Dark Chocolate Sponge

Ingredients
250 g / 8.7 oz egg yolks
220 g / 7.7 oz maltitol
140 g / 4.9 oz pastry flour
60 g / 2.1 oz Supremo 62%
80 g / 2.8 oz butter, unsalted, liquid
250 g / 8.7 oz egg white
100 g / 3.5 oz maltitol

Preparation
Whip egg yolks and maltitol foamy. Add melted Supremo 62% under. Slowly add pastry flour and liquid butter. Whip egg white and maltitol to a meringue. Carefully incorporate the meringue with a spatula into the mixture. Bake at 180°C/356°F.