Directions

1. Line a 9 x 5 x 3-inch loaf pan with plastic wrap. Combine 1/2 cup of the corn syrup (reserving remaining 1/2 cup corn syrup for later use), chocolate and butter in a large saucepan over medium heat and stir until chocolate is melted.
2. Mix 1/2 cup of the cream (reserving remaining 1-1/2 cups for later use) with the egg yolks in a small bowl; add to the chocolate mixture. Cook 3 minutes over medium heat, stirring constantly; cool to room temperature.
3. Beat the remaining 1-1/2 cups cream with powdered sugar and vanilla in a separate mixing bowl at medium speed until soft peaks form. Fold into the cooled chocolate mixture and stir until just combined.
4. Transfer to loaf pan; cover with plastic wrap. Chill in freezer until firm, about 4 hours or overnight. For easy slicing, thaw slightly in refrigerator (30 minutes to 1 hour) before serving. Remove entire dessert from loaf pan by lifting plastic wrap lining out. Remove plastic wrap and slice into 12 servings. Drizzle with Raspberry Sauce (instructions follow).
5. To prepare Raspberry Sauce, puree raspberries in blender; if desired, strain puree to remove seeds. Stir in the remaining 1/2 cup of corn syrup. Serve over Chocolate Decadence.