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!
Times
- Prep Time : 5 min
- Cook Time : 15 + 60 chill min
- Ready Time : 20 min
Servings
8 Servings
Ingredients
- ½ cup pomegranate juice
- 2 tablespoons sugar
- 1 pint pareve vanilla frozen dessert
- 2 tablespoons pomegranate seeds
- 1 store-bought pareve chocolate loaf cake
Directions
- 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.
- 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.
- To serve, slice loaf into 8 slices. Top with a scoop of frozen dessert, and drizzle with remaining pomegranate syrup.
Tags
About Jamie Geller
Posted in
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Pareve , Desserts , Rosh Hashanah, Sukkot , 15-minute Prep , Ashkenazi , Dinner Tonight, Freezer Friendly, Make Ahead, Quick (under 30 minutes) , Fruit , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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