Caesar Salad Dressing
Frozen (thawed) or refrigerated liquid egg yolk or
reconstituted dried egg yolk*
Chopped anchovy filets — if desired
Total approximate weight
1 Lb. 2 Oz. Mix in food processor or blender.
6 Lb. 6.3 Oz.
*10.4 oz. dried egg yolk mixed with 7.8 oz. water
Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula. Bake at 350°F for 30 minutes. Reduce heat to 300°F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour. Refrigerate at least 6 hours before serving.
With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.
Note: If using food processor, dressing will be thicker.