Leschanz’s Chocolate Mousse Cake


Preparation info
  • Makes

    12 to 16

    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Wolfgang Leschanz, an extraordinary baker who has worked at both Sacher and Demel, spent an afternoon with me demonstrating his specialties. This two-tone chocolate cake is deceptively easy for all its richness. Look at the ingredients: both the filling and the cream topping are practically identical in ingredients and proportions, but they are manipulated to give amazingly different results. The first mixture is baked and cools into a thin, fudgy cake that falls in the center. It’s suppose