Beat the egg yolks with 2 tbsp sugar, add cocoa and half liqueur. 4 g soaked gelatine. Separately, beat egg whites with 1 tbsp sugar and 200 ml cream. Melting dark chocolate, mix it with egg yolks, cream, egg whites and gelatin. 2/3 of the mixture pour in shape, covered with foil. Cooling. melting white chocolate. Soak rest gelatine dissolve it and mix it with 20 ml liquor. Beat 250 ml cream and add to the mixture. Mix 1/3 of the mixture with dark chocolate and poured into the form. Pour on top of the white chocolate. Cover with foil and freeze 4-5 hours.