Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

2 c Heavy cream
3 Egg yolks; slightly beaten
16 oz Baker's semisweet chocolate
1/2 c Lt. Karo syrup
1/2 c Butter
1/4 c Powdered sugar
1 ts Vanilla
Sauce:
10 oz Frozen raspberries; pureed and strained
1/3 c Lt. Karo corn syrup
Fresh raspberries for garnish
Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the
egg yolks. In a 3 qt pan, melt chocolate, corn syrup and butter over
medium heat. Add the egg mixture and cook 3 minutes, stirring
constantly. Coll to room temperature. Beat the remaining heavy
cream, sugar, and vanilla to soft peak stage. Fold into the chocolate
mixture and pour into the lined pan. Refrigerate overnight. Stir the
corn syrup into the raspberry puree. Remove chocolate loaf from
pan. Serve sliced, topped with puree, a dollop of whipped cream,
and a couple of fresh raspberries.

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