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Cooking Class: Torta Caprese with Gina Tringali
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For the Torta:
- 4.5 oz blanched whole almonds
- 4.5 oz good quality dark chocolate (I use 70% cocoa), you can add a little extra chocolate for a more intense taste
- 1 stick plus 1 tablespoon unsalted butter, chopped
- 1/2 cup granulated sugar
- 3 large eggs, separated and brought to room temp
- powdered sugar for dusting
- Extra butter to grease the pan
For the whipped cream (optional):
- 8.8 oz whipping cream or heavy cream
- 1-2 tbsp confectioner sugar (optional)
- Lemon or orange zest from 1 lemon or 1 orange or a blend
Equipment:
We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen and alternatives where possible.
- 8 inch round cake pan (Gina prefers to use springform)
- Food processor (if using whole almonds)
- Metal or glass bowl to melt chocolate
- Double boiler or a small saucepan to place the bowl over while melting the chocolate
- Spoon, spatula
- Hand or stand mixer
Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master's degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
Gina is a wonderful cooking instructor and her torta caprese looks delicious - you can almost taste it through the computer screen.
I unfortunately spaced the class so am looking forward to watching the video. I am sure it was amazing. Every class I have taken from Gina has been.
I was unable to participate in real time. I was extremely grateful that Context provided a video. Gina’s instructions and demonstration was spot on. I didn’t have any issues. I love that the cake is Keto friendly with a very minor substitution!! Very easy to replicate. She was thorough, demonstrating her mise en place so it was easy to see all the ingredients meticulously laid out. She was terrific. I would most definitely take another class with her.
This was a fun class learning to make the most delicious and most chocolatey dessert. We got tips on variations that will be fun to try.
Gina's presentation was engaging and served as a great model for me when I made this wonderful cake a few hours after the class.