A Valentine’s Day Dessert From DelFrisco’s Double Eagle Steak House

As parents, we know that stepping out for a night out on the town is way more difficult than it used to be! It’s no surprise that we’ve written post after post about ways to spend Valentine’s Day and other date nights at home. (Need ideas? Read HERE!)

Although I love our at-home date nights, when dessert rolls around, I’m always quickly reminded of where I’m not. There’s just something about the way a restaurant–like Del Frisco’s Double Eagle Steak House–creates their dessert masterpieces that I’ve never been able to recreate at home!

The flavor of a creme brulee or the fluffiness of a freshly whipped buttercream icing. After many failed attempts, I’ve learned when leave well enough alone and let the experts do what they do best. Amazing desserts have been reserved for those special night outs–until I found this recipe! 

Chef David Holben of Del Frisco’s Double Eagle Steak House in Dallas (Spring Valley & Tollway) shows home chefs how to have their cake AND serve it too with his Chocolate Cheesecake with Chocolate-Godiva Caramel Sauce. 

If you’ve ever made a cheesecake before, or even if you haven’t, this recipe includes simple ingredients that make it easy to create a delicious and attractive dessert for your next special evening in. With less than 8 steps per “piece,” Chef Holben walks you through the crust, sauce, filling and ganache, and even how to plate it like a restaurant would.

Del Frisco’s Double Eagle Steak House has a great Valentine’s Day menu planned for February 14th & 15th (which can be seen here), but if you find yourself at home on Valentine’s Day, then give this recipe a try!

You’ll (hopefully) feel like a rockstar in the kitchen!

Chocolate Cheesecake with Chocolate-Godiva Caramel Sauce

Makes one 8″ (10 to 12 portions)

For the Cheesecake Crust:
¼ CUP           SUGAR, LIGHT BROWN
¾ CUP           PECAN PIECES, CHOPPED FINE
¾ CUP            ALL PURPOSE FLOUR
6 TBSP            BUTTER, UNSALTED, CUT INTO ¼ INCH DICE
¼ TSP             BAKING POWDER
Directions:

1. Melt butter in microwave.
2. In a small bowl combine the sugar, pecans, flour and baking powder.
3. Stir in the melted butter and mix thoroughly to combine.
4. Press the mixture into the bottom of a 8 inch spring form pan and entirely cover the bottom.
5. Bake in a 350 degree oven for 10 minutes.
6. Let cool at room temperature.

For the Godiva Chocolate-Caramel Sauce:
4 OZ         HEAVY CREAM
4 OZ         HALF & HALF
2 CUPS     SUGAR
2 OZ        WATER
5 OZ        SEMI-SWEET CHOCOLATE, CUT UP INTO SMALL PIECES
3 OZ        GODIVA CHOCOLATE LIQUOR

Directions: 

1. Mix heavy cream and half and half.
2. To make caramel, mix sugar and water and cook over medium hear.
3. When sugar begins to darken watch carefully and remove from heat when mahogany in color.
4. Immediately add heavy cream mixture, in a steady stream.
5. Stir to make caramel smooth.
6. Stir in pieces of chocolate, stirring until chocolate is melted.
7. Then add the Godiva Liquor.

For the Chocolate Ganache:
8 OZ              SEMI-SWEET CHOCOLATE, CHOPPED INTO SMALL PIECES
1/8 CUP          DARK KARO SYRUP
¼ CUP             HEAVY CREAM
¼ CUP             POWDERED SUGAR
½ TSP             VANILLA EXTRACT

Directions: 

1. Place the chocolate and sugar in a mixing with the paddle.
2. In a small sauce pot bring the cream and Karo syrup to a boil.
3. Pour the hot liquid over the chocolate and bring to medium speed slowly and mix for 10 minutes until the ganache is cool.
4. Set aside.

For the Cheesecake Filling:
2 ½ LBS         CREAM CHEESE AT ROOM TEMPERATURE
RECIPE          CHOCOLATE GANACHE (above)
2/3  CUPS       SUGAR, GRANULATED
1 LBS               RICHES WHIPPED TOPPING

Directions: 

1. In a mixer with a paddle blend the cream cheese, vanilla, and sugar until softened.
2. Add the chocolate ganache and blend well.
3. In a separate bowl rewhip the whip topping to stiff peaks.
4. Fold in the whipped topping into the softened cream cheese mixture.
5. Fill the spring form pan with the crust with the cream cheese mixture, and spread evenly with a spatula.
6. Drop the pan slightly above the table top flat on the counter to work out any air bubbles.
7. Wrap in plastic wrap and let set for 24 hours.

Make it Pretty!
2 CUPS                       SHAVED WHITE CHOCOLATE
2 CUPS                       SHAVED DARK CHOCOLATE

Directions: 

1. Carefully remove the spring form pan from the bottom.
2. With a spatula dipped into warm water, smooth out the sides.
3. Slice the cheese cake into 12 pieces with slicing knife dip into warm water between each cut.
4. Place each slice onto the center of a round plate.
5. Spoon 2 tbsp. of chocolate-caramel sauce across the middle of the slice.
6. Sprinkle with 1 tbsp. of each of the shaved chocolate and serve.