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Serves 8 to 10
4 ounces bittersweet chocolate, finely chopped1/2 cup plus 1 tablespoon half and half3/4 cup light brown sugar2 cups sifted cake flour1 teaspoon baking soda1/4 teaspoon salt8 tablespoons unsalted butter3/4 cup sugar2 eggs, separated2 medium ripe red tomatoes, peeled, seeded, chopped, drained and pureed, about 1 cup1 teaspoon vanilla
Preheat an oven to 350°F. Butter and flour 2 9" round cake pans.
Place the chocolate, 1/2 cup half and half and brown sugar in a bowl set over a pan of boiling water, or a double boiler. Do not let the water touch the bottom of the pan. Stir occasionally until the mixture is smooth, 5 minutes.
Sift the flour, baking soda and salt together.
In a mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. In another bowl, mix together the tomato puree, remaining 1 tablespoon half and half, and vanilla. Add to the butter mixture alternately with the flour. Mix in the chocolate.
Beat the egg whites until stiff but not dry. Fold into the batter. Pour into the prepared pans, distributing evenly. Bake until a skewer goes into the center and comes out clean, 25 minutes. Cool on a wire rack.
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