2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 (8 oz.) pkg. semi sweet chocolate
1/2 c. Karo 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 oz.) package frozen raspberries, thawed. Strain; stir in 1/3 cup Karo corn syrup.