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1
Preheat oven to 350F.
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2
For the cake: Peel and seed the tomatoes.
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3
Place them in a blender and blend until smooth.
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4
Measure off and reserve 1 1/4 c puree.
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5
Place the chocolate, brown sugar, milk and one egg yolk in the top of a double broiler.
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6
Cook, stirring occasionally, over hot water until smooth and slightly thickened.
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7
Set aside.
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8
Sift the flour with the baking soda and salt.
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9
Beat the butter in a large mixing bowl until light.
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10
Slowly beat in the sugar.
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11
Add the remaining 2 egg yolks, one at a time, beating thoroughly into mix.
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12
Add the tomato puree, vanilla and the chocolate mixture.
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13
Beat thoroughly and then fold in the flour mixture.
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14
Beat the egg whites until stiff and fold into cake batter.
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15
Pour the batter into two greased 9-inch cake pans.
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16
Bake 25-30 minutes.
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17
For the frosting: Cut tomato in half and place into blender.
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18
Blend until smooth.
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19
Strain through a sieve and reserve 4 1/2 tablespoons of sieved puree.
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20
Beat the butter in a large bowl until light.
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21
Add the egg yolks, one at a time.
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22
Add the strained tomato puree and the cognac.
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23
Slowly beat in the powdered sugar.
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24
Spread the icing over the bottom layer, the sides and the tops of the cake after they cool.
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25
Keep the place in a cool dry place.
