Whisk egg white and gradually add sugar until medium peaks.

Gradually add egg yolk, butter, baking soda and the reduced purée. Fold lightly until the color of strawberry blend. Then add the flour and fold until no lump.

Put in a rectangular pan and pop it in the microwave for 15 minutes. Use a skewer to check if cooked. (10 minutes then another 5 minutes)

Set it aside and let it cool down. Then start making the chocolate cream. Melt the tablea chocolate over boiling water stir and then gradually add the cream while stirring continuously. About 2-3 minutes. Let it cool down then apply on Top of the cake. Use the remaining strawberries for cake toppers.