This year, Passover begins at sunset Monday. Its celebration continues through the evening of April 26.

This Jewish holy day commemorates the story of the Exodus, in which the ancient Israelites were freed from slavery in Egypt. The remembrance is filled with traditions, religious texts and family getting together around delicious food and good wine.

During the first two days, families gather for a special dinner called a Seder (derived from the Hebrew word for "order," referring to the very specific order of the ritual). The table is set with the finest china and silverware to reflect the importance of the meal. The Seder plate traditionally contains parsley, charoset (a mixture of fresh and dry fruits, wine and spices), bitter herbs, such as horseradish, a lamb shank and a hard-cooked egg to signify themes of the story.

Before Passover, the house is cleaned , and chametz (yeast and any product that is leavened) is removed from the house. This signifies the fact that the Hebrews had no time to let their bread rise as they made a hurried escape from Egypt. On Passover, only unleavened  bread, such as matzoh, is eaten. No wheat, barley, rye, oats or spelt is allowed during the festival.

In baking dessert for Passover, Jewish families typically alter their recipes in order to honor tradition. The results may initially taste foreign to the palate but can take on delicious flavors of their own if given a chance. 

The cake in this recipe is basically a flourless chocolate cake. What makes it so delectable and memorable is the addition of espresso powder and cocoa nibs (unsweetened, dry-roasted bits of cocoa), both of which enhance the richness of the chocolate. The cocoa nibs also add a good contrast to the smooth and creamy texture of the cake.

It is the kind of cake you'll want to have any time, not just on Passover. 

Flourless chocolate cake

From Ready for Dessert: My Best Recipes by David Lebovitz
Makes one 9-inch cake; 10-12 servings

• Cocoa powder, for preparing the pan
• 10 oz. bittersweet or semisweet chocolate, chopped
• ½ c. salted butter, cut into pieces
• 1 Tbsp. freshly brewed espresso
• ½ tsp. pure vanilla extract
• 6 large eggs, separated, at room temperature
• ¼ c. plus 2 Tbsp. granulated sugar
• 2 Tbsp. cocoa nibs (optional), can be replaced by tiny bittersweet chocolate chips
• Confectioners sugar, for dusting the cake (optional)

Preheat the oven to 350° Fahrenheit. Butter the bottom and sides of a 9-inch spring-form pan, dust it with a bit of cocoa powder and tap out any excess.

Place the chocolate, butter and espresso in a large, heat-resistant bowl. Set over a small saucepan of simmering water and, using a spatula, stir until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the heat and stir in the vanilla; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks and the ¼ cup of granulated sugar on medium-high speed until the mixture is light and creamy, about 1 minute.

Place the egg whites in a clean, dry bowl and, using a hand-held electric mixer fitted with a whisk attachment, whisk the egg whites on low speed until they begin to hold their shape. Add the remaining 2 tablespoons granulated sugar and whisk on high speed until the whites hold soft peaks.

Fold the beaten egg yolks into the melted chocolate mixture, then fold in half of the whipped egg whites. Then fold in the remaining whites, folding just until there are no visible streaks of egg whites. Don’t overfold.

Pour the batter into the prepared spring-form pan, sprinkle with cocoa nibs (if using) and bake until the cake feels as though it’s just barely set (it shouldn’t feel too firm) in the center, about 25 minutes. Remove from the oven and place on a wire rack to cool completely.

Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the pan and dust the cake with confectioners sugar (if using).

Local shopping spots

Plum Market is having a sale on chocolate and coffee until Tuesday. All varieties of Zingerman's Coffee cost $9.99 for a 12-ounce coffee package (you save $3 each). Ghirardelli chocolates cost $2.92 for a 11.5-ounce package (save 97 cents each).