Yes, Passover is over. But I couldn’t let it go by without mentioning my flourless chocolate cake. You see, my husband’s birthday falls in and around the time of this blessed holiday. This isn’t the end of the world if you’re an adult, but if you’re a kid, well then it is the end of the world because your cake choices are severely limited by the restrictions associated with Passover. No Angel Food Cake, no anything cake that requires baking powder, baking soda or flour. So your options are really limited to ice cream cake and cheesecake. But what kid is going to want cheesecake? And after a long, cold winter what kid is going to want to indulge in a mouth numbing brain freezing birthday cake? So I say to heck with it! Bake a really good chocolate cake, minus the flour. I came across this recipe quite by chance. It’s not in a Jewish cookbook so it isn’t even designed to address the dietary restrictions of Passover. It just happens to fit the bill. Come to think of it, it’s also a great cake to make for someone who can’t eat any gluten. I found the recipe in a book called “The Clueless Baker” penned by Evelyn Raab, who recently retired as food editor for Today’s Parent Magazine after twenty years. I own many a cookbook but I must say, of them all I really enjoy Evelyn’s wit and sense of humour in this book. I wouldn’t classify this recipe as “easy” or “beginner,” because there is some egg separating involved and that can be a little dicey for some people, not to mention the folding of the stiffened egg whites. So this recipe isn’t for the faint of heart. But once it’s been made, it can be enjoyed by all! It’s rich, not overly sweet and smooth much like a chocolate mousse. I’ve included a couple pictures, which really don’t do it justice. If you really want the full sensory experience, bake it.