Preheat oven to 325°F. Spray a 9 by 2-inch spring-form pan with nonstick spray. Set aside.

In a separate large bowl, beat the eggs, sugar and vanilla with a stand mixer fitted with the paddle attachment or a handheld electric mixer until light and thickened, about 8 to 10 minutes. See picture above for consistency.

Once beaten, gradually fold the melted chocolate into the whipped eggs until evenly combined, being careful not to overmix.

Pour the batter into the prepared spring-form pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 50-60 minutes. The cake should register at least 200°F on an instant-read thermometer inserted into the center.

Remove it from the oven, and allow to cool in the pan for 10 minutes. Gently loosen the edges of the cake from the pan with a knife. Place a serve plate upside down over the top of the cake then use two hands to gently the cake upside down on the place. The top will now be the bottom. The cake will flatten a bit, that’s okay. Remove spring form pan from the cake and allow to cool completely before adding the ganache.

While it’s cooling make the ganache. Place the chocolate in a microwave safe bowl and heat on high for 30 seconds. Remove and stir then repeat until chocolate is completely melted. Add the coconut cream or heavy cream and stir well to combine. Spread over cooled cake. Allow ganache to set completely before finishing and serving.

To serve, dust cake with confectioners' sugar. Serve with whipped cream, fresh raspberries or strawberries.