1 cup chocolate syrup
1 cup water
8 eggs
6 cups brown sugar
4 cups margarine, softened
6 cups shredded carrots
3/4 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
In a large pan over high heat, combine chocolate syrup and water. Gently stir until thoroughly heated. Remove from heat and let cool to lukewarm. Place eggs in hot water, stirring frequently, until eggs are set. Cover loosely with aluminum foil.
Pour brown sugar over cooled crust. Reserve 1 teaspoon hot chocolate syrup. Spread remaining chocolate syrup over gelatin layer. Chill to desired consistency. Serve warm.