1. Ingredients: 50 grams of butter, 45 grams of fine sugar, 15 grams of honey, 2 grams of baking soda, 200 grams of low-gluten flour, 7 grams of cocoa powder, 300 grams of whipping cream, and 24 grams of fine sugar.

2. Put butter, 45 grams of fine sugar and honey into a large bowl, melt the butter over hot water and stir evenly.

3. After the butter liquid cools down and becomes warm, add an egg, add baking soda and stir evenly.

4. Then add sifted low-gluten flour and cocoa powder and stir evenly.

5. Knead into a smooth dough without dry flour. No dry flour is required. No need to over-knead. Divide evenly into 8 small portions.

6. Place each dot on oil paper, roll it out thinly with a rolling pin, and use a 6-inch chiffon cake mold to press out a round shape on the surface.

7. Poke a small hole in the middle with a fork or toothpick to avoid bulging during the baking process. Preheat the oven to 170 degrees in advance. Bake the middle layer for 7 minutes to bake a 6-inch cocoa biscuit. Let it cool. Trim off any excess edges.

8. The extra edges are still useful, put them into a food processor and grind into fine pieces for later use.

9. Add 24 grams of fine sugar to 300 grams of whipping cream and beat until the texture is clear.

10. Cover the decorating table with plastic wrap, first place a large baked biscuit, and then spread a layer of whipped cream on top.

11. Then sprinkle a layer of crushed biscuits and stack all 8 large biscuits in this order.