2 c. heavy cream
3 egg yolks, slightly beaten
2 pkgs. (8 oz. each) Baker's semi-sweet chocolate
1/2 c. light or dark corn syrup
1/2 c. butter
1/4 c. confectioners' sugar
1 tsp. vanilla
1 pkg. (6 oz.) frozen raspberries, thawed, strained
1/3 c. corn syrup

Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic warp. 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 prepared pan. Refrigerate overnight. Serve with sauce, decorate with mint leaves and raspberries if you wish. Serves 12.

SAUCE: In blender puree raspberries, strain and add 1/3 cup corn syrup.