Biscuit Base
Start by preheating the oven to 175°C and prepare a springform pan with a diameter of 22 cm.
Put the biscuits in a plastic freezer bag, and crush them by hitting the bag with a wooden spoon or with a fist.
Melt the butter over low heat.
Mix it with the crushed biscuits and add the popping candy.
Press the biscuit mixture into the bottom of the springform pan.
Ensure that the surface and especially the edge are nicely even.
Bake the biscuit base in the oven for 10 minutes.
Let it cool completely in the pan.
Chocolate Filling
Chop the chocolate coarsely and mix it with the spices, butter, and honey.
Heat the cream and pour it over the chocolate mixture.
Blend with the immersion blender until it becomes a uniform mass.
Pour the filling over the base and insert Maltesers randomly.
Place the cake in the refrigerator overnight.
Garnish with sea salt.
