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Chocolate Cake with Pomegranate Swirl


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Chocolate Cake with Pomegranate Swirl


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Chocolate Cake with Pomegranate Swirl

There are lots of other simanim we could use—fish heads, sheep heads, gourd, or black-eyed peas—but they’re not all that appetizing for a dessert. (Serve those early in the game, while everyone is still hungry.) For dessert, I tapped the trusty pomegranate once more—finish your Rosh Hashanah meal with a super siman swirl!


  • Prep Time : 5 min
  • Cook Time : 15 + 60 chill min
  • Ready Time : 20 min


8 Servings


  • ½ cup pomegranate juice
  • 2 tablespoons sugar
  • 1 pint pareve vanilla frozen dessert
  • 2 tablespoons pomegranate seeds
  • 1 store-bought pareve chocolate loaf cake


  1. Prepare syrup: In a small saucepan over medium heat, combine pomegranate juice and sugar, and bring to a boil. Reduce heat to a simmer, and cook for 10 to 15 minutes, or until reduced by half.
  2. Meanwhile, remove frozen dessert from the freezer and let soften for about 10 minutes. Transfer to a bowl; swirl in 2 tablespoons pomegranate syrup and seeds. Return to the freezer for 1 hour.
  3. To serve, slice loaf into 8 slices. Top with a scoop of frozen dessert, and drizzle with remaining pomegranate syrup.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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