1 qt. over-ripe strawberries, washed and hulled
1 c. balsamic vinegar, to which enough sugar has been added so there is a balance of sweetness and vinegar acidity.

Marinade the strawberries with the vinegar-sugar mixture for at least four hours, stirring occasionally.

CAKE:

1 c. rye based sourdough starter (see below)
6 tbsp. butter, softened
2 lg. eggs
6 oz. unsweetened chocolate, melted
Cocoa powder - enough to make an intense and relatively bitter batter
A sm. amount of cinnamon - to boost the intensity of the chocolate but not taste the cinnamon
1/2 tsp. vanilla or almond extract
3/4 c. milk
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Cream together the butter and eggs. Gradually add the starter, milk, melted chocolate, extract, cinnamon and cocoa. Sift together the dry ingredients. Add the dry mixture to the batter and mix. Bake in a 9 inch greased square cake pan at 350 degrees for about 40 minutes. Remove the cake from the pan after cooking, quarter it, and slice each quarter in half through the middle.

Whip 1 pint whipping cream with a little vanilla to stiff peaks. Fold in 1/2 - 1 cup finely chopped fresh tarragon.

On dessert plates, place a square of cake, a serving of marinated berries and a dollop of whipped cream. Makes 8 servings.

STARTER:

Combine equal amounts of rye flour and lukewarm water (1-3 cups). Add 2 teaspoons milk and 1-2 grains of dry yeast. Keep covered in a warm place for about 3 days. When the mixture has stopped working, use it or refrigerate it.