On February's Show: Heavenly Chocolate Torte

1 recipe chocolate ganache
5 whole eggs, beaten
2/3 cup sugar
1/3 cup flour

Preheat oven to 400 degrees.
Prepare ganache. (If previously prepared and cooled, return ganache to original warmed/melted state).
Beat eggs, sugar and flour in stand mixer for 6 minutes - until light and fluffy.
Place ganache in mixing bowl and slowly begin to add beaten egg mixture, stirring gently until fully incorporated. Do not over mix.
Generously grease 10 or 12-inch spring form pan with vegetable spray.
Pour chocolate mixture into pan, place on baking sheet in oven and bake for 20 minutes.
When baking is done, torte will be slightly shaky in the center - this is okay as it will firm up when cooled. Cool to room temperature and then refrigerate 4-6 hours.
Remove outside of springform pan and use plate or plastic wrap to invert cake.
Carefully separate bottom of pan from cake (use spatula or knife to assist).
Using serving plate or stand, flip cake back over to original position,
Dust with powdered sugar. Excellent served with ripe berries.