2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 (8 oz.) pkg. Baker's semi-sweet chocolate
1/2 c. Karo corn syrup
1/2 c. butter
1/4 c. confectioners sugar
1 tsp. vanilla
1 (10 oz.) pkg. frozen raspberries
1/3 c. corn syrup for sauce

Line a loaf pan with plastic wrap. Mix 1/2 of cream with egg yolks. In a 3 quart saucepan stir in chocolate, corn syrup, and butter. Over medium heat, heat until melted. Add egg mixture and stir constantly. Cook 3 minutes and cool to room temperature. Beat remaining cream, sugar, and vanilla until soft peaks form. Refrigerate bowl and beaters first. Fold into chocolate mixture until no streaks remain. Pour into loaf pan and refrigerate overnight.

RASPBERRY SAUCE:

Puree raspberries in blender. Strain and add the 1/3 cup of corn syrup. Turn chocolate loaf onto plate. Slice and serve with raspberry sauce.