Zest a lemon and half an orange. In a saucepan, combine wine, sugar, cinnamon, star anise, cloves, ginger, nutmeg, and zests. Simmer gently (do not boil) for at least 5 minutes, then lower the heat and cook a few more minutes.

Turn off the heat, cover, and let the mixture infuse for 1/2 day.

Strain the mixture, serve hot in glasses, and garnish with an orange slice.

Non alcoholic version :
Replace wine with red grape juice. Skip the sugar and dilute with 50 cl of water for every liter of juice.

Melt 175g of butter and chocolate in a bain-marie or microwave. Whisk until smooth.

In a separate bowl, whisk eggs and sugar, then mix in flour and melted chocolate.

Butter 6 individual molds. Fill halfway with batter, place 2 chocolate squares in the center, and cover with the remaining batter.

Preheat oven to 460°F (240°C). Bake for about 10 minutes.

Serve immediately, dusted with powdered sugar or alongside custard cream.