Flour less chocolate cake with strawberry compote

step 1
For the Chocolate Cubes, melt the butter and then add the chocolate. Over very low heat melt the chocolate, stirring constantly. Then when the chocolate is completely melted, add the beaten eggs. Stir nicely till you have a smooth batter

step 2
Pour in a square, buttered baking tin and bake at 120 C for about one hour or till cooked. Make sure the heat is not too high to avoid over cooking

step 3
For the Strawberry Compote mix Strawberries, Sugar and Vanilla and bring to the boil. Mix Corn Starch and Red Wine, add to the strawberries, stirring all the time, it will thicken nicely. The take immediately off the heat and cool to room temperature

step 4
For the Sabayon mix all ingredients except the cream in a metal bowl, big enough to whisk the eggs rapidly and to make sure it doesn't over flow when all the foam comes up during the cooking and whisking

step 5
Put the bowl in a double boiler and whisk all the time while the egg heats up, it will get fluffy and foamy. Continue to whisk till the foam is hot and stands. If you cook it too little the sabayon will split, if you cook it too hot the sabayon will turn to scrambled egg.

step 6
Take the sabayon off the heat, then beat in a beater till it is cold

step 7
Whisk the cream to soft peak and fold in the sabayon.