Pan-fried chocolate cakes with potato rosti and tomato reduction

Method

Prepare the chocolate cake batter by creaming butter and sugar, beating in eggs, then folding in flour and melted dark chocolate. Form into thick patties and chill. For the rosti, grate potatoes and onion, squeeze out excess moisture, season with salt and pepper, and form into a loose cake. Heat oil or butter in a frying pan over medium-high heat and sear the chocolate cakes until the exterior is dark and crispy, about 3-4 minutes per side. In a separate pan, pan-fry the potato rosti until golden and crispy on both sides. Reduce tomatoes or tomato sauce in a small pan to make a thick sauce. Plate the chocolate cakes, rosti, and drizzle with tomato reduction.