Prepare the pan and oven

• Line the loaf pan with baking paper and place it inside a larger baking tray.
• Preheat the oven to 150 °C.

Melt the chocolate mixture

• Warm the milk with the oil in a saucepan over low heat.
• Add the chopped dark chocolate and stir until completely melted and smooth.
• Let the mixture cool slightly.

Make the batter

• Whisk the egg yolks and honey into the chocolate mixture.
• Sift in the cake flour, cocoa powder and salt, then whisk until smooth.

Whip the egg whites

• Beat the egg whites with a hand mixer, adding the sugar gradually.
• Whip to soft to medium peaks.

Fold and fill

• Fold the meringue into the chocolate batter in batches until just combined.
• Pour the batter into the lined loaf pan and tap it to release air bubbles.

Bake in a water bath

• Pour hot water into the outer baking tray to create a water bath.
• Bake at 150 °C until the top is set and a skewer comes out clean.

Cool and serve

• Remove the cake from the oven and let it cool in the pan.
• Unmold, peel off the paper and slice.