Watermelon Chocolate Cake
Start by adding the watermelon balls to a pot with the rice that is cooking.Cover the pot and let the rice cook until it's done.Then transfer the rice and the watermelon to a blender and blend very well until combined.Stop blending and set this mixture aside.In a large skillet over medium to low heat, add the condensed milk, the butter, the milk chocolate and stir everything very well until the mixture begins to pull away from the bottom of the skillet.Turn off the heat, add the heavy cream and stir until fully combined.Remove from the skillet and let it cool until it reaches room temperature.In a large bowl, add the eggs, the refined sugar and whisk everything very well until it becomes frothy.Add the vegetable oil, the watermelon and rice mixture, the water and mix everything very well until it becomes a smooth and even batter.Next, add the chocolate chips suitable for baking, the baking powder and mix once more to incorporate.Transfer this batter to a 20cm diameter baking pan greased with butter and dusted with wheat flour.Place it in a preheated oven at 180° C (350° F) and bake for 40 minutes.To finish, pour the fudge we prepared all over the cake.Serve.
Ingredientes
- 5 Watermelon Balls
- 3 Cups of Rice
- 395g of Condensed Milk
- 1 Tablespoon of Unsalted Butter
- 150g of Milk Chocolate
- 200g of Heavy Cream
Cake Batter
- 3 Eggs
- 1 Cup of Refined Sugar
- 80ml of Vegetable Oil
- 100ml of Water
- 1 Cup of Oven-Safe Chocolate Chips
- 1 Tablespoon of Baking Powder
Modo de Fazer
Start by adding the watermelon balls to a pot with the rice that is cooking.
Cover the pot and let the rice cook until it's done.
Then transfer the rice and the watermelon to a blender and blend very well until combined.
Stop blending and set this mixture aside.
In a large skillet over medium to low heat, add the condensed milk, the butter, the milk chocolate and stir everything very well until the mixture begins to pull away from the bottom of the skillet.
Turn off the heat, add the heavy cream and stir until fully combined.
Remove from the skillet and let it cool until it reaches room temperature.
In a large bowl, add the eggs, the refined sugar and whisk everything very well until it becomes frothy.
Add the vegetable oil, the watermelon and rice mixture, the water and mix everything very well until it becomes a smooth and even batter.
Next, add the chocolate chips suitable for baking, the baking powder and mix once more to incorporate.
Transfer this batter to a 20cm diameter baking pan greased with butter and dusted with wheat flour.
Place it in a preheated oven at 180° C (350° F) and bake for 40 minutes.
To finish, pour the fudge we prepared all over the cake.
Serve.
