Melt the dark chocolate
with half of the butter; allow to cool down 5 minutes. Beat this mixture
with the sugar, the rest of the butter and the eggs for 5 minutes; stir
in the other ingredients. Pour the batter into a greased cake tin. Bake
20 minutes at 190 degrees Celsius.
Cool down and cut in squares.
Melt the butter and
stir in the sugar, the ginger and the honey; then stir in the flour
and the brandy. Drop spoonfuls on a greased baking tray and flatten
them well with the back of a spoon. Leave ample space in between them.
Bake the cookies 6 minutes at 180 degrees
Celsius. Twist them around the handle
of a wooden spoon, take them off carefully and allow them to cool down.