A super decadent, Double Chocolate Cheesecake topped with chocolate curls is sure to make jaws drop! If you need an impressive dessert for chocoholics, I’ve got you covered.
Double Chocolate Cheesecake
I needed a rich, show-stopping dessert to park in the freezer for a future party. I knew I’d be flying home from Denver only hours before the neighborhood gathering…what to do, what to do??? I found this ultra-rich Double Chocolate Cheesecake from Abby Dodge that was featured in Fine Cooking. It would be perfect. I saw the eyes of my friends widen as I placed this beauty on the table with the rest of the sweet offerings. One of the men even had the gall to ask if I made this (the ultimate compliment!)…and his wife immediately gave him “the look.” I don’t think I’ve contributed anything store bought to a gathering EVER. But even I was amazed that the chocolate curls didn’t suffer one bit after a week in the freezer. Who wouldn’t be flattered that your dessert was mistaken for a bakery masterpiece? Not me!
Make Ahead Instructions
If you didn’t know, cheesecakes are the perfect make ahead dessert. They freeze like a dream. Just wrap well (I use a layer of plastic wrap and a layer of heavy duty foil), and defrost in the refrigerator (still wrapped) on the day you plan to serve it. And if you’d like to attempt these chocolate curls, check out my post here.
- 8 oz. chocolate wafers
- 3 tablespoons sugar
- 7 tablespoons butter, melted
- 3 8-ounce packages cream cheese, at room temperature
- 10 ounces semisweet chocolate, melted and cooled
- 2 tablespoons flour
- Pinch of salt
- 1¼ cups sugar
- 1 tablespoon vanilla
- 4 eggs, at room temperature
- Chocolate shards or curls, for garnish
- Preheat the oven to 375°.
- In a food processor, process the wafers till they are fine crumbs (you can also do this by smashing them in a ziplock bag). Add sugar, then melted butter and process to combine. Press evenly into the bottom and about 2 inches up the sides of a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.
- Bake about 10 minutes. Let the pan cool on a rack. Decrease the oven temperature to 300°.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted chocolate, flour, and a pinch of table salt on medium speed for about 5 minutes, stopping to scrape down sides of the bowl every minute or so, till very smooth. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
- Add the vanilla, then the eggs one at a time, beating just until blended. Do not overbeat. Pour the filling into the cooled crust and smooth the top.
- Bake at 300°F until only the center jiggles, 55 to 65 minutes. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours. Once chilled, this cheesecake can be wrapped and frozen to use later.
- To unmold, run a knife around the perimeter of the pan, then use a wide spatula to move the cake to a serving plate. Garnish with chocolate curls or shards. Use a hot knife to cut slices.