14 oz dark, sweet chocolate, melted
3 egg yolks
2 Tbls sugar
1.5 cups heavy cream, whipped
2 eggs
1/4 cup orange liqueur, brought to a boil
10 paper cones tipped upside down in a bowl of flour (the flour holds them in place)
1 layer of yellow or chocolate cake cut in circles the diameter of the paper cones.

Whip egg yolks, eggs, and sugar until light lemon colored. Add orange liqueur and continue whipping until cooled. Fold in chocolate; then, fold in whipped cream.

Spoon or pipe this mixture into the paper cones. Use a skewer to work out any air bubbles by pushing down into the chocolate mix. Place a slice of cake on top of the chocolate mixture.

Turn each cone over onto a papered cookie sheet. Freeze completely.

When frozen, remove paper cone by peeling away. Stripe or decorate with melted white and dark chocolate as desired. Allow to thaw before serving. Garnish the dessert plate with chocolate sauce and raspberries if you like.

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