| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 3 |
|
Egg yolks; slightly beaten |
| 16 |
oz |
Baker's semisweet chocolate |
| 1/2 |
c |
Lt. Karo syrup |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 10 |
oz |
Frozen raspberries; pureed and strained |
| 1/3 |
c |
Lt. Karo corn syrup |
|
|
Fresh raspberries for garnish |
INSTRUCTIONS
FOR SAUCE
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.
Recipe by: Dot & Tim McChesney <jrjet@WHIDBEY.NET>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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