Somehow this rich, dark, chocolate soufflé tastes as if it were laced with expensive raspberry liqueur, but your secret is that you have simply used a can of raspberries. No one will guess and it makes an easy all-year-round treat.
Put the chocolate and honey into a double saucepan or a bowl set over hot, but not boiling, water. Stir until melted and smooth.
Separate the eggs, put the whites aside into a large bowl and stir the yolks into the chocolate one by one. Stir in the cinnamon. Dissolve the gelatine in the water in a saucepan over a low heat and then stir into the chocolate and yolk mixture. Pour the mixtu