Jamie Geller’s Chocolate Cake with Pomegranate Swirl

Jamie Geller’s Chocolate Cake with Pomegranate Swirl
Staff Writer
Jamie Geller’s Chocolate Cake with Pomegranate Swirl

Joy of Kosher

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.

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8
Servings
34
Calories Per Serving
Deliver Ingredients

Ingredients

  • ½  Cup  pomegranate juice
  • 2  Tablespoons  sugar
  • pint pareve vanilla frozen dessert
  • 2  Tablespoons  pomegranate seeds
  • 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.

Nutritional Facts

Total Fat
2g
3%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Calcium, Ca
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
10mg
3%
Phosphorus, P
5mg
1%
Sodium, Na
4mg
0%

Chocolate Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Chocolate Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.