2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 pkgs. (8 oz. each) Baker's semi-sweet chocolate
1/2 c. Karo light or dark syrup
1/2 c. butter
1/4 c. powdered sugar
1 tsp. vanilla
Raspberry Sauce

Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3-quart saucepan stir chocolate, corn syrup and butter over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature.

Beat remaining cream, sugar and vanilla until soft peaks form. Carefully fold into chocolate mixture until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce.

RASPBERRY SAUCE:

1 pkg. (10 oz.) frozen raspberries, thawed; strain
1/3 c. Karo syrup

Puree raspberries in blender. Stir in Karo syrup. Pour over finished chocolate loaf.