To prepare the Biscokrok cocoa, honey, and cookie cake, start preparing the shortcrust pastry by sieving the flour and unsweetened cocoa powder in a bowl. Add the sugar, a pinch of salt and the diced cold butter. Work everything with your fingertips until you get a granular mixture. Put the egg and yolk in the centre and then knead to obtain a smooth and homogeneous mixture.
Butter and flour a 24 cm diameter mould, roll out the dough to cover the bottom of the mould for the cake base. Pierce with the tines of a fork and leave to rest in the fridge.
Prepare the whole grain cookies with chocolate chips, let them cool and finely chop them with a mixer. Mix them with the honey and a small glass of rum or Amaretto liqueur. Mix the mixture well and then spread it evenly over the cocoa base, pressing lightly with the back of a spoon.
Bake in a static oven at 180°C for about 30-35 minutes. Remove from the oven, leave to cool, and remove from the mould.