Prep 30 mins
Cook 30 mins
From the book Greene on Greens by Burt Greene
- 2 large ripe tomatoes (about 1 lb)
- 4 ounces sweet chocolate
- 1 cup packed brown sugar
- 1⁄4 cup milk
- 3 egg yolks
- 2 cups sifted cake flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 egg whites
- 1 medium ripe tomatoes (about 1/4 lb)
- 1 1⁄2 cups unsalted butter, softened
- 4 egg yolks
- 1 tablespoon cognac
- 3⁄4 cup powdered sugar
- Preheat oven to 350°F.
- For the cake: Peel and seed the tomatoes. Place them in a blender and blend until smooth. Measure off and reserve 1 1/4 c puree.
- Place the chocolate, brown sugar, milk and one egg yolk in the top of a double broiler. Cook, stirring occasionally, over hot water until smooth and slightly thickened. Set aside.
- Sift the flour with the baking soda and salt.
- Beat the butter in a large mixing bowl until light. Slowly beat in the sugar. Add the remaining 2 egg yolks, one at a time, beating thoroughly into mix.
- Add the tomato puree, vanilla and the chocolate mixture. Beat thoroughly and then fold in the flour mixture.
- Beat the egg whites until stiff and fold into cake batter. Pour the batter into two greased 9-inch cake pans. Bake 25-30 minutes.
- For the frosting: Cut tomato in half and place into blender. Blend until smooth. Strain through a sieve and reserve 4 1/2 tablespoons of sieved puree.
- Beat the butter in a large bowl until light. Add the egg yolks, one at a time. Add the strained tomato puree and the cognac. Slowly beat in the powdered sugar.
- Spread the icing over the bottom layer, the sides and the tops of the cake after they cool. Keep the place in a cool dry place.