For the cream, whisk the milk, flour, egg and powdered sugar until it reaches the consistency. Take it from the stove and add the labne cheese and butter. Beat with a mixer for 10 minutes. Add pomegranate and mix. In a separate place, heat the pomegranate juice and melt the gelatin in it.

Add pomegranate and mix. Take it in a round and hollow bowl covered with cling film and rest for 2-3 hours in the refrigerator. Separate the egg whites and yolks for the cake. Whisk the white with granulated sugar and add butter. Whisk the yellows separately and mix them into their whites.

Melt the chocolate in a double boiler and add it. Add flour, baking powder and salt and mix. Put it in a small round cake tin and bake in a preheated 170 degree oven for 20 minutes. Spread the warm cream on the cake.

Place the pomegranate jelly on top. Cut the greaseproof paper to the size of the cake around it and apply butter. Melt the dark chocolate in a double boiler and spread it on wax paper. Let it rest until warm. Scrape carefully when it is ready to come out of the paper. Shape it around the cake. Garnish with pomegranate and serve.