2 c. heavy cream
3 beaten egg yolks
2 pkgs. (8 oz.) sweet chocolate
1/2 c. Karo syrup
1/2 c. butter
1/4 c. confectioners' sugar
1 tsp. vanilla

Line loaf pan with plastic wrap. Mix 1/2 of cream, egg yolks in 3 quart saucepan; stir in chocolate, Karo syrup and butter. Cook over medium heat until melted. Add egg and cream mixture, stirring constantly; cook 3 minutes. Cool at room temperature.

Beat remaining cream, sugar and vanilla until soft peaks form; fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight.

RASPBERRY SAUCE:

In blender, puree:

1 pkg. (10 oz.) frozen raspberries, thawed and strained

Stir in 1/3 cup Karo syrup and top.