Preheat the oven to 375 degrees F. Line the bottom of a 9 inch springform pan with parchment paper and grease the parchment and sides of the pan with butter. Set aside. Separate the egg yolks and whites into two separate small bowls. Set aside.
In a small bowl combine the ground almonds, flour and salt. Set aside. In a small saucepan melt the butter over low heat. Whisk in the cocoa powder and 3/4 cup of the sugar. Remove from the heat.
In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand held electric beater, beat the egg yolks for approximately 4 minutes or until they are lighter in colour and thickened. Gradually blend in the cocoa mixture and beat until combined. Stir in the Grand Marnier and then the almond mixture.
In a separate bowl, beat the egg whites until soft peaks form then add the remaining 1/4 cup of sugar. Beat again until stiff peaks form. Stir about 1/2 cup of the egg whites into the chocolate mixture, then add the rest of the egg whites and gently fold them in until completely incorporated.
Pour the batter into the prepared springform pan and bake for 30 minutes or until a toothpick inserted in the centre comes out slightly moist. Remove from the oven and let cool for 10 minutes in the pan. After 10 minutes, run a knife around the edge of the pan and remove the sides of pan. Let the cake cool completely.
In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand held electric beater, beat the whipping cream with the Grand Marnier until stiff peaks form. Spread the whipped cream over the top of the torte right to the edges.
Starting at the outside edge, arrange the strawberries in circles with the tips pointing outwards. Continue overlapping the circles until the entire top of the torte is covered. Mound white chocolate curls in the centre (optional).
This is a great cake to make the day before you need it, chill in the fridge and the finish the topping the next day.