Instructions: Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the egg yolks. In a 3 qt pan, melt chocolate, corn syrup and butter over medium heat. Add the egg mixture and cook 3 minutes, stirring constantly. Coll to room temperature. Beat the remaining heavy cream, sugar, and vanilla to soft peak stage. Fold into the chocolate mixture and pour into the lined pan. Refridgerate overnight. Stir the corn syrup into the raspberry puree. Remove chocolate loaf from pan.

Serve sliced, topped with puree, a dollop of whipped cream, and a couple of fresh raspberries.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.