Cora-ntining with Cat Cora, world-renowned chef and all-around amazing human
May 20, 2020
As we continue patiently waiting out this pandemic, Live to Eat is back with another new episode! This week I chatted with Cat Cora, world-renowned chef, philanthropist, and resident IG Live dinnertime cook!
Cat Cora is unstoppable! She was the first female Iron Chef, paving the way for women chefs everywhere. Last year, Cat took a seat at the judge’s table on ABC’s Family Food Fight. Cat has opened over 18 restaurants, including all-around crowd pleaser, Mesa Burger. Author of three cookbooks (and a new one coming soon), Cat loves to share her knowledge of cooking and delicious recipes! She has cooked all over the world from 3-star Michelin restaurants to her very own home, where every night Cat cooks dinner for her family of 8 on IG live and inspires viewers to get comfortable in their kitchens. Cat has such a beautiful heart, and I know you will be inspired by our conversation!
- In this Live to Eat episode, we discuss:
- :: Why Cat started her charity, Chefs for Humanity
- :: Cat’s experience cooking at two 3-star Michelin restaurants
- :: What’s most important in life
- :: Why Cat lives by the 80/20 rule
- :: How to keep your family from going crazy during quarantine
Cat Cora’s Chocolate Budino
Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Ingredients:
- ½ pound high quality bittersweet chocolate
- 3 large eggs (plus 3 large yolks)
- ½ cup sugar
- 3 tbsp all purpose flour
- 12 tbsp unsalted butter (1 ½ sticks) (softened)
Place a rack in the middle of the oven and preheat to 350 degrees.
Grease or spray a 9-inch cake pan or 12 cup muffin tin with vegetable or canola oil. Wipe out the excess oil with a paper towel. Set aside.
Grate the chocolate or chop it into small shards with a chef's knife or a serrated knife. Place the chocolate in the top of a double boiler or a large bowl set over a saucepan of simmering water over low heat. Melt the chocolate slowly, stirring occasionally.
In a medium bowl, gently whisk together the eggs, egg yolks, sugar, and flour. Mix until all the ingredients are well incorporated.
When the chocolate is smooth, remove the bowl from the hot water and add the butter. Stir until the butter is melted and the chocolate is smooth again. Add the egg mixture, mixing well.
Spoon the batter into the cake pan or the prepared muffin tin, filling each cup half full. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin. The edges will have just begun to pull away from the pan, and the center should still look moist and shiny. Remove the pan from the oven and let cool for 10 minutes.
While the pan is still warm, place a baking sheet over the top and invert the pan. Carefully lift the pan to release the cake. Transfer the cake to a serving platter or individual dessert plates if you've baked the cakes in a muffin tin. The budino is best served warm but is also delicious at room temperature.
Share Cat Cora’s Chocolate Budino recipe with the biggest chocolate lover in your life!