1. Start by melting the dark chocolate, previously chopped, in a double boiler.

2. As soon as it is melted, remove it from the heat and mix in the flour dissolved in the cream. Mix well until you get a firm batter.

3. Add the milk little by little, continuing to stir. Put the mixture back on the heat and bring to a boil. Let it boil for a moment and then turn off the heat.

4. Let the batter cool.

5. Add the egg yolks to the batter, one at a time, stirring well after each addition.

6. Beat the egg whites until stiff and gently fold them into the batter, stirring from the bottom up.

7. Butter a 24 cm diameter pan and sprinkle it moderately with granulated sugar.

8. Pour the prepared batter into the pan and bake the cake in the preheated oven at 200 degrees for 35-40 minutes, without ever opening the door.

9. Leave the cake in the turned off oven to cool and then turn it over in the center of a large circular plate.

10. Spray a dollop of whipped cream spray in the center of the cake and fix a candle.

11. Serve the cake in slices, alongside each portion with a frozen whipped cream spray puff.