Fruity Chocolate Cakes
Preheat oven to 180°C (approximately 350°F). Butter the cake molds.
Melt the butter over medium heat and let cool. Zest the oranges and mix with the flour and baking powder.
Beat the eggs and sugar until creamy with an electric hand mixer. Mix in the salt and the cream.
Slowly add the flour mixture while stirring, then mix in the melted butter. Continue to beat until completely smooth and lump-free. Stir in the chocolate chips.
Pour the mixture into the cake molds and bake in a preheated oven for 10 minutes (180°C) (approximately 350°F). Reduce the heat to 150°C (approximately 300°F) and bake for another 20-25 minutes. Test for doneness with a toothpick. Turn out the cakes onto a wire rack. Peel the oranges with a sharp knife carefully, removing the white skin. Cut the oranges into segments discarding the white inner membranes. Squeeze out the juice from the remaining oranges. Mix the orange juice with honey and cognac. Arrange the cakes on dessert plates, sprinkle with powdered sugar and spoon the sauce around the outside of the cakes and serve.