Lava cake with strawberries

Ingredients for 1 servings:

• 4 egg whites
• 250 g sugar
• 100 g desiccated coconut
• 75 g chocolate chips
• 50 g dark chocolate
• 500 g strawberries
• 400 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 3 tbsp fruit spread (strawberry fruit spread), strained
• Fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 35 minutes

Line the bottom of a 26cm springform pan with baking paper and grease the sides. Beat the egg whites until stiff, then add the sugar and a pinch of salt and beat until dissolved. Fold in the coconut and chocolate chips. Spread the mixture almost to the edges, as the macaroon mixture will expand during baking. Bake in a preheated oven (electric oven 150°C, not suitable for fan-assisted ovens) for about 1 hour. Carefully loosen the base from the edges with a knife and let it cool in the pan with the oven door open. Remove the base from the pan and peel off the baking paper. Melt the chocolate in a hot water bath and let it cool slightly. Hull the strawberries and halve them. Whip the cream until stiff, adding the vanilla sugar and cream stabilizer. Spread the cream loosely over the cake and arrange the strawberries on top. Heat the fruit spread while stirring, then drizzle over the strawberries. Decorate with the melted chocolate. For 16 pieces, this contains approximately 250 kcal per serving.