Cream butter and sugar until pale. Add eggs, one by one, beating well. Stir in the flour and baking powder.Then fold in the dark chocolate chips.
Pour mixture in molds. Cover with aluminum foil and then place molds in a deep roasting pan filled with water and bake in an oven at 180°C for 50 minutes or until a toothpick inserted comes out clean. Set aside to cool.
While baking, prepare the crème anglaise. Combine milk, cream and lavender in a sauce pan. Simmer over low heat until bubbles form on the sides, stirring often to prevent burning. Beat egg yolks and sugar until smooth. Slowly pour half a cup of the heated milk mixture, whisking constantly. Gradually add mixture back to the pot, stirring constantly. Continue to cook until mixture thickens. Strain then set aside to cool.
Prepare California Raisin and orange rum syrup. Combine all the ingredients in a bowl, simmer over low heat for 30 minutes. Separate syrup from the California Raisins and oranges. Set aside for use.