Catherine manages investor relations, communications and marketing at
Root Capital, an agricultural lender that provides loans and advisory
services to small and growing agricultural businesses in Latin America,
sub-Saharan Africa, and Indonesia. Since its founding in 1999, Root
Capital has disbursed nearly $1BN in capital to more than 500
enterprises that represent over 2M farmers.
In her role at Root
Capital, Catherine oversees all debt and philanthropy fundraising,
including management of $125M in assets...
Catherine manages investor relations, communications and marketing at
Root Capital, an agricultural lender that provides loans and advisory
services to small and growing agricultural businesses in Latin America,
sub-Saharan Africa, and Indonesia. Since its founding in 1999, Root
Capital has disbursed nearly $1BN in capital to more than 500
enterprises that represent over 2M farmers.
In her role at Root
Capital, Catherine oversees all debt and philanthropy fundraising,
including management of $125M in assets from over 200 individual,
corporate, foundation and government impact investors. In 2012,
Catherine played a leadership role in launching Root Capital’s Women in
Agriculture Initiative, which aims to strengthen and grow
gender-inclusive businesses that provide reliable economic opportunities
for women in agricultural value chains.
Prior to joining Root
Capital, Catherine spent ten years in the Community Development
Financial Institution (CDFI) industry, at both the Nonprofit Finance
Fund and the Structured Employment Economic Development Corporation
(SEEDCO), working as a loan officer and financial management consultant
for community development projects across New England.
She has
served as an adjunct professor at Boston University’s School of
Management and lectures widely on impact investing and social enterprise
development. Catherine holds a bilingual M.B.A from the Instituto de
Estudios Superiores de la Empresa (IESE) in Barcelona and a B.A. in
ancient Greek from Wellesley College. She lives in Lexington,
Massachusetts with her husband, son, daughter, and two lop-eared
rabbits.
Chocolate Flourless Cake
Ingredients
1 pound organic semisweet chocolate chips
1/2 pound (2 sticks) unsalted butter, cut into 1 inch slices
1/4 cup Café Patron
8 large eggs
1/4 cup organic sugar
1-1/4 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar for garnish
Fresh raspberries, for garnish
Butter to grease pan
Directions- Preheat oven to 325 degrees F.
Grease a 9-inch spring form pan with butter and line the bottom with
parchment paper, cut into a round to fit. Wrap the bottom and sides with
tin foil.
Combine the chocolate, butter, and Café Patron in a
double boiler. Melt, stirring constantly, until smooth and creamy, about
5 minutes; set aside
Meanwhile combine eggs, sugar, vanilla,
and salt in an electric mixer bowl, and beat until double in bulk, about
7-10 minutes. Using a rubber spatula, fold 1/3 of egg mixture into
chocolate mixture. When combined, fold in another 1/3 of egg mixture,
and fold until incorporated. Repeat with remaining egg mixture, and fold
in again, until all of the egg mixture is evenly combined with the
chocolate mixture.
Pour the batter into the prepared spring
form pan and place in a roasting pan. Pour boiling water all around the
pan, until it comes halfway up the sides. Bake for 40-45 minutes. You
will know it is ready when the edges of the cake start to set and pull
away from the sides. Remove the cake from roasting pan and let cool on
wire rack to room temperature. Remove foil, cover with plastic wrap, and
refrigerate overnight.
To remove spring form pan, run a knife
around the edges, and release pan. Invert the cake onto a large plate,
and remove the parchment paper from bottom. Re-invert cake onto a
platter (so the top is up) and garnish with confectioners' sugar and
raspberries. Serve with vanilla ice cream or fresh whipped cream.
Serves 16-20
