from our cocoa kitchen · SURFSTR
Red wine chocolate loaf with SURFSTR cocoa
A moist German Rotweinkuchen with cocoa, cinnamon, fine dark chocolate pieces and a little orange zest. Rest it overnight for a fuller flavour, or use the grape-juice variation.
- Active preparation
- 25 min
- Cooking / baking
- 65 min
- Resting / chilling
- 120 min
- Total time
- 210 min
14 slices
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare the tin
Heat the oven to 175°C conventional or 155°C fan. Grease a 30 cm loaf tin with at least 2.5 litres capacity with the 10 g butter, dust with the 5 g flour and tap out excess.
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Cream butter and sugar
Beat the 200 g soft butter with sugar, vanilla and orange zest for 4–5 minutes until pale and fluffy. Scrape the bowl once.
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Add the eggs
Beat in the eggs one at a time, about 30 seconds each. Keep all ingredients at room temperature to reduce curdling.
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Mix the dry ingredients
Sift flour, cocoa, baking powder, cinnamon and salt together into a separate bowl. Mix thoroughly.
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Add flour and wine
On low speed, briefly mix in the dry ingredients in three additions, alternating with the wine in two additions. Stop as soon as the batter is evenly combined.
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Fold in chocolate
Fold in the finely chopped chocolate with a spatula. The cocoa batter should be smooth, with small chocolate flecks rather than large chunks.
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Fill the tin
Spoon into the prepared tin and level the top. The batter should occupy no more than three quarters of the tin; use the stated capacity.
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Bake
Bake on the lower-middle shelf for 55–65 minutes. Check at 55 minutes: a skewer should show moist crumbs, without wet batter. A melted chocolate fleck is normal. Cover loosely with foil if the top darkens too quickly.
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Unmould and cool
Cool in the same tin on a rack for 15 minutes. Loosen the sides, turn out carefully and set upright on the rack. Cool completely, about another 105 minutes.
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Finish and slice
Dust the completely cool loaf with the 10 g icing sugar. Cut into 14 slices with a serrated knife. For a fuller flavour, wrap the cooled, undusted loaf overnight and dust before serving.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrition estimates | Per portion |
|---|---|
| Energy | 1306 kJ / 312 kcal |
| Fat | 17.2 g |
| of which saturates | 10.2 g |
| Carbohydrate | 31.7 g |
| of which sugars | 16.9 g |
| Fibre | 2.0 g |
| Protein | 4.8 g |
| Salt | 0.28 g |
Per portion, calculated from ingredients. Product labels and portion sizes vary.
Tips and storage
A smooth batter
Cream butter and sugar first, then add the eggs separately. After adding flour, mix briefly; fine chocolate shavings spread more evenly than heavy chunks.
Choose the wine
A dry, fruity red wine works well. Avoid a very tannic wine, which can taste harsh alongside cocoa.
Grape-juice variation
For a version made without alcohol, replace all 125 g wine with 125 g red grape juice and use alcohol-free vanilla. Check chocolate labels too. This variation is excluded from the nutrition estimate; do not rely on baking to remove alcohol.
Storage
Keep the cooled loaf wrapped in a cool room for up to 3 days. Freeze slices for up to 2 months. Dust with icing sugar after thawing.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa