Place the raspberries in a saucepan. Add sugar and 40-50 ml of water. Stir. Cook over low heat for 5 minutes. - the berries should give some juice, but keep their shape.
Remove the saucepan from the fire. Wipe the berry mass through a sieve, removing the seeds. Cool completely.
Whisk egg whites with powdered sugar until firm. Add in batches to raspberries. Stir quickly with a silicone spatula.
Lubricate portioned heat-resistant molds with butter, sprinkle with powdered sugar, shake off the excess. Spread the soufflé over them, filling them about 2/3. Bake at 180°C for 15-20 minutes. Remove the molds from the oven, let the souffle cool.
For the sauce: Break the chocolate into pieces. Melt in a water bath, adding cream and cocoa. At the very end, add honey, mix until smooth and immediately remove from heat.
Pour the sauce into deep bowls. Break the soufflé into large pieces and carefully place in the sauce, garnish with berries and serve immediately.