Crumble the biscuits and mix them with the butter and cocoa. Distribute the mixture along the bottom and walls of a cake form.
Add the eggs 1 by 1 and beat the mixture until fluffy.
Divide the cream into 2 equal parts. Add the melted chocolate to one and stir.
Smear the cake with 1 cream first and then with the other. Optionally, you can make circular motions with a skewer so that the colors mix.
Bake the dessert about 50 min. at 338°F (170 °C)