Line a loaf pan with saran wrap. Melt chocolate syrup and butter over low heat in saucepan. Blend 1/2 cup cream and beaten egg yolks and add to chocolate mixture, cook 3 minutes stirring constantly. Remove from heat and cool to room temperature.
Beat remaining cream, sugar and vanilla to soft peak and fold into cooled chocolate mixture. Pour into pan. Chill in freezer for 3 hours or overnight in refrigerator.
Mix 10 oz. frozen raspberries with 1/3 cup corn syrup. Drizzle over loaf slice.
Serving
Suggestions
Or serve with raspberry coulis
Originally Submitted
12/23/2011
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