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!
- Duration
- Cook Time
- Prep Time
- 8 ServingsServings
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
Preparation
- 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.
