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 qt saucepan, stir chocolate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 min. Cool to room temperature.
Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate mixture until no streaks remain
Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with raspberry sauce.
Originally Submitted
7/14/2010
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