Meghan Markle Shares Her Dessert Recipe That’s Fit for a Duchess
She bid farewell to her blog and shut it down before joining the royal family. But now that she and her husband, Prince Harry, have officially stepped down as senior royals, some believe the former Suits star will relaunch it. While fans wait to see if that happens, many have been digging through The Tig archives for a few of Meghan’s forgotten recipes.
Meghan isn’t a fan of baking unless it’s ‘worth it’
Prince Harry’s wife loves to cook, but the same can’t be said about baking.
“Oh, how I love the ritual of cooking. Baking…not so much,” Meghan wrote on her defunct blog. “There’s something about the technicality of it that stifles my inner rebel; no dash of this or extra spoonful of that. There’s a science to baking and the measurements matter ever so much.”
The duchess added that she will bake up a sweet treat from time to time but it has to be delicious. One spectacular dessert she makes is chocolate petit gateaux (French chocolate lava cake).
“When I do decide to make a go at the whole baking thang [sic], it needs to be worth it. It needs to be soul-satisfying like a good hug on a bad day,” she said. “And, clearly it needs to taste unquestionably delicious… this chocolate cake, with its gooey center and picture-perfect presentation is a no-brainer. All my baking quandaries go out the window when I roll up my sleeves to make this one. Serve with ice cream, fresh berries, or just perfectly on its own.”
How Meghan makes chocolate lava cake
Meghan shared her own recipe for chocolate petit gateaux on The Tig.
To make the dessert just like the Duchess of Sussex you’ll need these ingredients:
- 200g semi sweetened chocolate
- 1/4 cup sugar
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 eggs
- 2 egg yolk
Then follow these step-by-step instructions:
- Preheat the oven to 450 degrees Fahrenheit.
- Melt the butter and the chocolate together.
- Combine the eggs, egg yolk, and sugar together in a mixing bowl and beat for 3 minutes, until light and fluffy.
- Fold the flour and chocolate.
- Pour into 2-3 inch cake molds rimmed with greased parchment paper or individual ramekins.
- Bake for 6 to 8 minutes or until the edges are set and the middle is still soft. You want the center to be gooey, so I would stick to about 6 minutes since they will continue cooking from their own heat even when you pull them from the oven.
- Carefully lift cake molds, and remove parchment liner, unless in ramekins (in which case, you’re all set).
- Sprinkle with powdered sugar or fresh berries if desired. Then serve immediately with ice cream.