Place the chocolate in a heatproof bowl and melt over a pan of simmering water. Stir well until the chocolate starts to melt then add the chilli flakes and the cinnamon. Remove the pan from the heat, keep stirring the mixture until all the chocolate has melted completely and is smooth and glossy. Set aside to cool for ten minutes.
Next, grind up the cashew nuts and separate the eggs. In a large bowl mix the egg yolks and honey, beat until the mixture is creamy and pale in colour then stir in the cooled chocolate and the ground nuts.
In a separate bowl beat the egg whites until they form soft peaks. Fold the egg whites gently into the chocolate mixture.
Spoon the mixture into ramekins and cover. Place in the fridge for a couple of hours or ideally overnight to chill.
To serve sprinkle the top of the pots with the whole cashew nuts and dust some plates with a little cocoa powder.
Place the pots on the plates and serve!
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