Boil oranges for 20 minutes and then dice them.

Add and leave to rest in refrigerator for 24 hours. Boil to 104°C.

Mix together. 

Whip together. 

Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture.

Mix into previous mixture, followed by the remaining egg white mixture.

Orange compote (1:5 ratio to the whole cake batter) Mix in, pour into cake moulds and bake at 170°C for 40 to 45 minutes. 

Heat together, cover with a lid and leave to infuse at ambient temperature for 4 hours. Then sieve.

Add to previous mixture and heat up to 60°C.

Pour previous mixture onto chocolate and emulsify. Bring down to 40°C. 

Soften and mix in.

Melt at 45°C.

Add and mix well.

Mix in. 

Place the almond chocolate cake on its side and cut it lengthwise into three pieces. Cover the bottom piece with a layer of spicy Madagascar ganache, place the second piece of cake on top and cover it with another layer of spicy Madagascar ganache. Then place the third piece of the cake on top and cover the whole with cocoa nib glaze. Finish by decorating the cake to the taste.