Chocolate Parfait

Jade

Heaped ½ C sugar
150 ml water
125 g dark chocolate, chopped
4 egg yolks
300 ml cream, whipped
1 T Frangelico
50 g/ ½ C toasted flaked almonds
Raspberries
Sugar

Line loaf tin. Put sugar and water in saucepan and bring to boil, stirring until sugar dissolved, boil 3 mins, remove from heat and add chocolate, stirring until melted and syrup smooth. Whisk egg yolks until pale, slowly pour into sugar syrup and whisk until mixture cooled. Fold in whipped cream, Frangelico, almonds, pour into tin. Cover and freeze overnight. To serve, turn out and cut with warm knife into 6 thick slices. Serve with berry sauce ? cook raspberries and sugar in saucepan until sugar dissolves, then blend and serve with whole berries.