Butter four 6-oz ramekins, custard cups, or souffle dishes and place them on a baking sheet.

Microwave the semi-sweet baking chocolate and butter in a large microwavable bowl on HIGH for 1 minute or until the butter is melted.

Whisk until the chocolate is completely melted.

Stir in the Grand Marnier (or Cabernet Sauvignon), vanilla extract, and confectioners' sugar until blended.

Whisk in the eggs and egg yolk.

Stir in the flour, cinnamon, and ground ginger until well combined.

Spoon the chocolate mixture evenly into the prepared dishes.

To make ahead: Cover with plastic wrap and refrigerate for up to 10 hours. Bring to room temperature for 30 minutes before baking.

Bake in a preheated 425-degree oven for 13-15 minutes, or until the sides are firm but the center is soft.

Let stand for 1 minute.

Loosen the edges with a knife and invert onto serving plates.