Crumble the biscuits well or blend them in a blender into crumbs. Mix them with the melted butter and honey and spread this layer out on the bottom of an oven dish, while applying pressure.
Beat the yolks well to whitening and put them briefly in a water bath in a container, beating them constantly with a whisk, while also being careful not to cook them - about 1 minute of stirring is enough.
Pour half of the mixture over the the layer in the oven dish and let it solidify in the refrigerator. Melt the chocolate with the liquid cream in a water bath and stir it with a mixer. Pour it in to the remaining half of the mixture.
Once homogenized, pour it over the now tightened white cake layer. Make a decoration of grated chocolate or fruits of your choice, then put it back in the freezer to tighten.