Preheat oven to 350°F and grease your ramekins.
Brew the Earl Grey tea. Mix 1/4 cup of boiling water with 1 tbsp of the Earl Grey loose leaf tea. Let steep for 3 - 5 minutes. Strain out the leaves, squeezing the leaves to press out the liquid. Set aside.
Mix together the flour, baking powder, salt, and remaining 1 tbsp of Earl Grey loose leaf tea. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy. Add the orange zest and vanilla extract and mix on low speed until incorporated.
Add the eggs one at a time, mixing well each time. Then, add the flour mixture, mixing until just incorporated. Mix in the milk and Earl Grey tea. Be careful not to overmix, as this can make your cake stiff. Fold in the dark chocolate chunks.
Pour the batter into the ramekins. Place the ramekins on a baking tray. Place the tray in the center rack of the oven and bake for 28 - 30 minutes until golden brown on the edges and a toothpick inserted into the center comes out clean (melted chocolate is okay).
Remove from the oven and enjoy!