Jamie Geller's Chocolate Cake With Pomegranate Swirl
Jamie Geller's Chocolate Cake With Pomegranate Swirl
Store-bought chocolate cake saves time, while pomegranate syrup makes this an easy, decadent treat. This recipe comes from Joy of Kosher.
Click here to see Tips for Hosting a Rosh Hashanah Dinner.
Servings
8
Ingredients
- ½ cup pomegranate juice
- 2 tablespoon sugar
- 1 pint pareve vanilla frozen dessert
- 2 tablespoon pomegranate seeds
- 1 store-bought pareve chocolate loaf cake
Directions
- In a small saucepan over medium heat, combine the pomegranate juice and sugar, and bring to a boil. Reduce the heat to a simmer, and cook until reduced by half, 10 to 15 minutes.
- Meanwhile, remove the frozen dessert from the freezer and let soften for about 10 minutes. Transfer to a bowl; swirl in 2 tablespoons of the pomegranate syrup and seeds. Return to the freezer for 1 hour. Then serve the cake with the pomegranate syrup-swirled frozen dessert.