Gingerbread with chocolate icing 

Preheat the oven to 160°C (320°F).  
Melt the milk with the butter. Leave to cool.  

Warm the honey. Break the egg into a mixing bowl and beat with an electric whisk. Add the warm honey while whisking into a foamy mixture. Add the flour, bicarbonate of soda, spices, and orange zest. Mix everything together. Roughly crush the chocolate into large chunks and add to the mixture. 

Butter and flour a cake mould. Pour the mixture into the mould.  
Then, bake for 50 minutes.  

Meanwhile, make the icing. Melt the chocolate with the cream until shiny and smooth.  
Remove the cake from the mould and place on a grid and then pour the chocolate icing over the cake