Put the chocolate and honey in a saucepan over a very low heat.
Stir until melted and smooth.
Stir the egg yolks into the chocolate mixture one by one.
Stir in the cinnamon and remove from the heat.
Sponge the gelatine in 45 ml water in a saucepan for five minutes, then gently heat to dissolve the gelatine.
Stir into the chocolate mixture and pour into a large bowl.
Purée the raspberries in a blender with 125 ml water and push through a sieve with a wooden spoon, into the chocolate mixture.
Chill in the fridge until cool and thick, but not yet set.
Whisk the egg whites until soft peaks from.
Using a large metal spoon, fold gently into the chocolate mixture.
Tie a double layer of greaseproof paper around a 1,2 litre soufflé dish, allowing 3 cm head space.
Oil the paper.
Put the mixture into the bowl and chill for at least 30 minutes.
Before serving, decorate with shaved chocolate and chocolate leaves.
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