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Sweet recipes for mouthwatering steaks and cake
Chef Bob Kalish provides tips for an indulgent Valentine’s Day feast
Published Thursday, February 13, 2014
by Michaela L. Duckett

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The key to preparing steak is starting with good meat. Del Frisco's Chef Bob Kalish prefers strip steaks and tri-tips.

Why dine out for Valentine’s Day when you can impress your date with a meal that pleases cupids, carnivores and chocolate lovers alike? With these tips from Chef Bob Kalish of Del Frisco’s Double Eagle Steak House in Charlotte, home chefs can have his cake – and steak – and serve it too. 

Chef Kalish said the key to preparing steak is starting with the best quality meat.

“If the beef is good, you save time by only needing salt and pepper seasoning,” he said. His favorite cuts of meat are strip steaks and tri-tips. 

To grill a medium-rare steak to perfection, it should be cooked for 5 – 7 minutes on each side if it is 1.5 inches thick. To test when steak is done, hold your hand open and using your finger, poke the fleshy part of your palm at the base of your thumb.  The area closer to your thumb is comparable to ‘rare’ and the area closer to your wrist is comparable to ‘well done.’  You should feel that same kind of tension when you touch a steak with your finger or tongs.

Love lava cakes? Chef Kalish said the secret to removing them from the ramekin without breaking the center is to properly coat the ramekin with cooking spray and cocoa prior to cooking; then let the cooked cake rest for the 2-3 minutes before removing from the mold.

Try this recipe for Chef Kalish’s Molten Chocolate Cake: 

Del Frisco's Double Eagle Steak House's Chocolate Molten Cake - PHOTO/COURTESY DEL FRISCO'S

Del Frisco’s Double Eagle Steak House’s Chocolate Molten Cake

 Yield: 6 servings


Chocolate Cake Batter

3/4-lb. Chocolate, Semi Sweet

1/2-lb. Butter, Unsalted

1/8-tsp. Salt, Iodized

1/4-Tbsp. Vanilla Extract

3 ea. Eggs, Whole

4 ea. Egg Yolk

1-Tbsp. Flour, AP

3/4-cup Sugar, Granulated

1/4-cup Cocoa Powder, Dark

Pan Spray (as needed)


1. Cut butter and chocolate into small pieces and place in mixing bowl.

2. Set bowl on top of double boiler with simmering water.

3. Heat the chocolate butter mixture until melted. Do not over heat.

4. While chocolate is melting combine whole eggs and yolks in the Hobart mixing bowl with whip attachment set mixer on #3. Whip until thick for 6-8 minutes.

5. Add sugar to eggs and whip for 2 minute to blend.

6. Lightly whip the chocolate and butter with a whisk till smooth.

7. Add egg mixture to the chocolate mixture and whisk to combine.

8. Add salt to flour and fold flour into chocolate mixture.

9. Add vanilla to the chocolate mixture and reserve.

10. Spray ramekins with pan spray and coat with cocoa making sure to cover all sides in the cups.

11. Fill each ramekin with 8 oz. of batter or 1/2 inch from top of ramekin. Then refrigerate cakes.

12. Chill cakes for 1 hour prior to cooking.

13. Cook in 325-degree convection oven for 16-18 minutes.

14. Place and hold in warm area for service.

15. To reheat place the cake in 350 degree for 4 minutes

16. Once the cakes are cooked remove them from the oven and let sit for 2-3 minutes before unmolding from vessel.

17. To present transfer a warm cake onto a plate or platter of choice, then invert the ramekin leaving the cake on the plate and removing the ramekin.

18. Accompany the cake with a sauce of choice or fresh berries, and drizzle of melted chocolate and dust with powdered sugar.


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