Almond Dacquoise with Chocolate Ganache and Orange ginger syrup

For the almond Dacquoise: Pre heat the oven to 150deg C. Line a tin with parchment paper and butter it on top. Mix the almond powder, icing sugar and flour. Blend a little in a mixer so that the powder is fine.

Do not over blend as the almond powder would start turning into a paste. Beat the egg whites and castor sugar till it is very stiff. Gently fold in the almond mixture in 3 turns into the egg whites.

Draw three 7” squares (or three 8” rounds, as you may please shape) on the parchment paper.Pipe the mixture onto the parchment paper.

Bake in the lower half of the oven till lightly browned around 35 minutes. Allow to cool and peel of the paper.

For the ganache. Heat the cream on gentle heat till it starts simmering. Make sure to continuously stir it so that the cream doesn’t stick to the bottom of the pan.

Pour the cream on to the chocolate. Set aside for a couple of minutes then gently stir the cream and chocolate mixture till there are no lumps of chocolate left.

For the syrup: Combine orange juice, sugar, and ginger in saucepan; bring to a boil over medium heat. Reduce volume by 50 percent. Add lime juice and vodka. Remove from heat and cool.

To assemble: Place the almond dacquoise on a plate. Pipe a thin layer of ganache on it.

Place the second layer of dacquoise on the ganache. Pipe another layer of ganache and place the final layer of dacquoise on top.

Dust with some cocoa powder. Pour some syrup on the side of the plate and place orange segments on it.