Line the bottom of a cake springform pan (26 cm ø) with parchment paper. Finely grate chocolate and mix with hazelnuts and breadcrumbs. Separate the eggs. Whip egg whites until stiff, adding 125 g sugar.
Beat in egg yolks one by one. Fold in nut mixture. Pour the mixture into the baking pan and smooth it down. Bake in a heated oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for 40-45 minutes. Cool well.
Soak the gelatine. Squeeze 2-3 oranges. Peel remaining oranges including the white skin. Remove fillets from 2 oranges and squeeze out fruit remains. Bring a quarter l juice, 50 g sugar, lemon peel and Glühfix to boil. Steep for approx. 5 min. Remove Glühfix and add liqueur. Squeeze gelatin and let it melt in the not too hot punch. Chill until it gels slightly.
3. Whip 300 g of whipped cream until stiff and fold into the punch. Cut the sponge cake in half. Spread half of the cream on the bottom layer. Place drained orange fillets as a wreath in the center. Layer rest of crem on top in a dome shape. Place 2nd cake layer on top and press down at the edge. Leave the cake to cool for at least 2 hours. 4.
Remove enough shavings from the cooking chocolate with a peeler. Cut remaining oranges into slices. Whip 350 g whipped cream and 1 tbsp sugar until stiff. Coat the cake all around with 2/3 of the whipped cream. Decorate with cream puffs, orange slices and chocolate shavings. Chill.
Tip: Use r
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