Sift together 1/2 cup plus 1 tablespoon (2½ ounces, 70 g) of flour, 1/3 cup plus 1 tablespoon (2 1/2 ounces, 70 g) of cornstarch, 1/4 cup (1 ounce, 30 g) of unsweetened cocoa powder, and 1 1/4 teaspoons (5 g) of baking powder in a mixing bowl.
In another mixing bowl, crack 3 eggs and beat them with a fork. Add 1/3 cup (80 ml) of agave syrup and 1/2 cup (120 ml) of fromage blanc or unsalted ricotta. Beat well.
Gradually stir in the dry ingredients until combined. Then stir 4 tablespoons (60 g) of melted butter into the batter until smooth.
Preheat the oven to 350°F (180°C).
Butter and flour a 7-inch (18 cm) pan and pour in the batter. Tap it lightly so that it is evenly distributed.
Bake for 20 minutes until a tooth pick comes out dry. Turn the cake out onto a cooling rack and let cool.
Pour 3 to 4 tablespoons of colored sprinkles into a plate.
With a vegetable peeler, make shavings from two 1-ounce squares of bittersweet chocolate and one 1-ounce square of milk chocolate.
Break 1/2 ounce (15 g) of bittersweet chocolate into pieces and melt it in the microwave oven with 1 tablespoon plus 1 teaspoon (20 ml) of reduced-fat milk.
With a pastry brush, evenly cover the sides of the cake with some of the melted chocolate and press in the sprinkles.
With a spatula, evenly spread the remaining chocolate over the top. Scatter the chocolate shavings over the top.
Place a candle on the cake and keep in the refrigerator until served.
This tutorial is printed with permission from <a href="http://amzn.to/1olV4OH">"Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food"</a> by authors Alain Ducasse, Paule Neyrat and Jerome Lacressoniere, illustrator Christine Roussey, photographer Rina Nurra, and published by Rizzoli.