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

This is unbelievable if you are a chocolate lover!

Line an 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 in 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 loaf pan.

Refrigerate overnight or chill in freezer for 3 hours. Remove plastic wrap and slice in 1/2 inch wide slices. Serve with Raspberry Sauce.

RASPBERRY SAUCE:

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

Puree in blender and strain.