Sift the flour with the baking powder in a bowl. Add the sugar and honey. Dissolve the cocoa in the hot water and add it to the dry ingredients. Stir well and pour the mixture into a buttered tart form with a protruding bottom.
Bake at 356°F (180 °C) for about 40 min. Remove it from the oven and leave it to cool.
Pour the cream and butter into the casserole. Once the butter melts, add the crumbled chocolate. Stir until it melts. Remove from the stove and leave it to cool a little.
Place the tart in a plate with the opening facing up. Smear it with jam and pour the chocolate glaze over it. Distribute the ganache well, decorate with raspberries and leave it in the fridge to harden. Take the tart out of the fridge 30 min. before serving.