INGREDIENTS:

• 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. margarine or butter
• 1/4 c. powdered sugar
• 1 tsp. vanilla
• Raspberry sauce (follows)--RASPBERRY SAUCE:--1 (10 oz.) pkg. frozen
• raspberries in
• light syrup, thawed
• 1/3 c. corn syrup
• 1/4 c. orange liqueur (optional)

DIRECTIONS:

• 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 margarine 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. 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.