2 c. heavy cream
3 egg yolks, lightly beaten
2 (8 oz.) pkgs. Baker's semi-sweet chocolate
1/2 c. corn syrup
1/2 c. butter
1/4 c. powdered sugar
1 tsp. vanilla
Raspberry sauce (follows)

Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks. Heat chocolate, corn syrup, and butter in heavy 2 quart saucepan over medium heat until chocolate is melted, stirring constantly. Add egg mixture; cook 3 minutes or until thickened, stirring constantly. Cool to room temperature.

Beat remaining 1 1/2 cups of cream, the sugar and vanilla until stiff peaks form. Gently stir in chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or freeze 3 hours. Invert onto serving plate. Remove pan and peel off plastic wrap. Serve with raspberry sauce. Makes 12 servings.

Preparation Time; 30 minutes. Freezing Time: 3 hours.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries in light syrup, thawed
1/3 c. corn syrup
1/4 c. orange liqueur (optional)

Reserve a few raspberries for garnish, if desired. Puree the remaining raspberries; strain to remove seeds. Stir in corn syrup and liqueur. Makes about 1 1/4 cups. Preparation Time: 10 minutes.