Position the rack in the center of the oven and preheat to 177°C (350°F).
Butter a 260 mm (10.5″) spring-form pan and line the bottom with round of parchment paper. Dust the sides with flour and tap out the excess.
In a large bowl beat the egg whites on high speed until they form soft peaks. Gradually beat in the sugar until the whites are stiff and shiny.
Add in one yolk at the time until fully incorporated.
Mix in orange juice, orange zest, ground chocolate, bread crumbs, and flour.
Fold in ground almonds and spread batter evenly in the baking pan.
Bake for about 55 minutes or until the cake top springs back when pressed gently in the center.
Let it cool for 5 minutes and then release the cake by running a sharp knife around the pan side. Invert the cake onto wire rack and let it cool completely.
Orange Filling
Add sugar and water to a medium size sauce pan. Let it come to a boil over medium heat. Cook for about 5 minutes.
Add oranges cut in small cubes, orange peel. Lower the heat to medium low.
Cook for 1 hour. Do not stir, instead occasionally shake the sauce pan in a round motion to mix the oranges.
Take out orange peel strips and discard. Stir in ground almonds and let it cool completely.
Stir in butter until unified, put aside.
Assembly
Cut the torte into two layers and invert the top layer onto the cake plate.
Using an offset spatula, spread the orange filling on the first layer.
Top it up with the second layer placed upside down.
To make orange icing, in a medium size bowl whisk together confectioners sugar and orange juice.
Stir in butter and spread the icing over the cake. Leave the cake in the fridge overnight.
Whip chilled cream to soft peaks, add Grand Marnier and whip to stiff peaks. Spread cream evenly on top and sides of the cake.
Decorate cake with grated chocolate, orange zest and candied orange wedges. Let cool for min 4 hours before serving.