The hardest part of this recipe - choose a ripe sweet watermelon ))) I was lucky, watermelon, though small, but very sweet!

My watermelon and cut it from two sides

Side make a cut along the entire length of the cover.

And cut cylinders.

Should turn out like this. The height and diameter of the "cake" can be changed depending on how you cut the watermelon "ass". I here's a tall little cake. Put watermelon harvesting on a plate and put in the freezer for a few minutes.

At this time, prepare the chocolate glaze. In a water bath, melt, stirring constantly, chocolate with sour cream or cream.

As soon as the mass becomes homogeneous, remove the glaze from heat. If the dessert is for adults, very useful in the frosting add a tablespoon of cognac or rum.

Get our watermelon out of the freezer. During this time it is a little "grab" on the surface frost. You can freeze it a little longer (30 minutes) to the dessert was even more refreshing. Immediately applied to the surface of the watermelon glaze. It will quickly congeal and well "glued" to our billet.

I tried to be very careful culinary masternet today in fashion )))

We decorate our cake with fruit, berries, almond, or those that are in your bins. Serve immediately. Store this cake would not recommend watermelon "flow" and it will not affect its appearance and taste. Although hold it for a while in the freezer won't hurt him. PS In the network there are options such cake with cream as cream. You can do this option, but the cream will not stick on wet watermelon, and I think the chocolate in this tandem is much more harmonious )))