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

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. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce. Serves 12.

Raspberry Sauce: In blender, puree 1 (10 ounce) package frozen raspberries, thawed; strain. Stir in 1/3 cup corn syrup.

Microwave Directions: In 3 quart microwaveable bowl, mix chocolate, corn syrup, and butter. Microwave at high (100%), stirring twice, 2 to 2 1/2 minutes or until melted. Stir in egg mixture. Microwave, stirring twice, 3 minutes. Continue as above.