Jamie Geller's Chocolate Cake With Pomegranate Swirl

4 from 1 ratings

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

servings

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.