Cherry Chocolate Watermelon Cake

Cherry Chocolate Watermelon Cake

CourseDessert, Fruit
CuisineAmerican
Servings 12  servings
Prep Time 30  minutes
Cook Time 0 minutes

Ingredients

• 1  medium-large seedless watermelon
• 1  14 - 15 ounce can coconut cream or full-fat coconut milk chilled 8 hours or overnight
• 2 tbsp cocoa powder
• 1 tsp stevia powder
• 3  pounds fresh cherries with stems
• 1 bunch fresh mint
• 14 cup chocolate curls

Instructions

1. Cut ends off watermelon so that it sits flat on platter, reserve ends for use later. Continue to cut rind off, starting at top of watermelon “cylinder” going downward.
2. Chill mixer bowl in refrigerator for 15 minutes. Add heavy cream and whip with whisk attachment until stiff peaks form. Whip in cocoa powder and stevia (may substitute ¼ powdered sugar, if desired).
3. Cut stems off cherries, leaving a 1/3” stub to secure into watermelon. If cherry is missing its stem, use a toothpick to secure. Start at bottom and work around watermelon going upward until entire sides are covered.
4. Pour chilled coconut milk into cold mixer bowl, beat with cold mixer paddles for 30 seconds. Add cocoa and stevia, beat and additional minute or until incorporated and creamy.
5. Pile up whipped coconut cream on top of cake. Use melon baller to scoop out watermelon balls from ends.
6. Decorate top with watermelon balls, cherries and mint. Use store-bought or homemade chocolate curls (or mini chocolate chips) as the chocolate garnish.

source :http://thefitfork.com

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