1Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar. Stir in the chocolate, and then the eggs, one at a time. Add the vanilla extract. In another large bowl, sift together the cocoa, flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the beer and tomatoes. If the batter appears stiff, add the coffee. Pour the batter into a greased and floured 9×13-inch baking pan. Bake for 35 minutes, or until a tester inserted in the center comes out clean. Cool the cake on a wire rack, then invert on a serving plate. May serve plain or ice with Orange Cream-Cheese Frosting.
2Orange Cream-Cheese Frosting:
Mix Cream Cheese and butter together until smooth. Add confectionery sugar. Mix in grated orange peel. Add orange juice one or two tablespoons at a time, until it reaches spreading consistency.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
A Southern favorite, this tangy appetizer usually packs in over 500 calories and 40 grams of fat. Still in the mood for a tart and crunchy snack? Our makeover will save you calories, fat, and sodium, all while tasting great.