Mix the flour with all the other ingredients up to and including the salt.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Stir in the cashew cream.
Bring the raspberries and water to the boil, puree and cool slightly. Stir the raspberry puree into the chocolate mixture along with the beetroot juice. Fold in the flour mixture using a rubber spatula. Transfer the cake mixture to the prepared ramekins.
Approx. 15 mins. in the centre of an oven preheated to 180°C. The cakes should still be a little runny inside. Remove from the oven, tip out onto plates while still hot. Dust the cakes with icing sugar, sprinkle with poppy seeds and serve immediately.