Open the pots of moist chocolate cake, microwave them for 15 seconds to make them easier to empty, then empty them with a spoon. Spread the cake out into the bottom of 6 small glasses or dishes.
For the cream:
Mix the egg yolks with the caster sugar until it turns white. Add the cream cheese and icing sugar. Whisk together. Whip the chilled liquid cream, and gently incorporate to the previous mixture. Fill a piping bag with the final mixture and divide into the glasses or dishes. Chill in the fridge for 2 hours.
For the red fruit coulis:
Wash the strawberries and remove their stalks. Place them in a blender. Pour in the lemon juice and sugar, and blend. Pour the coulis into the glasses or dishes. Keep in the fridge until ready to serve.
Choose your coulis flavour depending on what fruit is in season.