Heat the chocolate milk, then add the cocoa powder, melted dark chocolate and canola oil; stir until smooth with no lumps.

Add the sifted flour to the chocolate batter and whisk until combined, then add the egg yolks and mix evenly.

Mix the egg whites, salt and lime juice with the hand mixer until half-whipped, then gradually add the sugar and whip until stiff peak.

Pour the egg white mixture gradually into the chocolate batter, folding gently with a cut-and-fold motion until combined.

Pour the chiffon chocolate batter into the paper cups and tap them to release air bubbles.

Bake in the oven at 170 degrees Celsius, top and bottom heat, for 60 minutes or until cooked; slit the batter with a knife in the first 15 minutes, then continue baking until done.

Once baked, immediately invert the paper cups propped on two small bowls on each side, wait until cool, then slice.