Ledene Kocke Recipe

Jennifer Segal

15 May, 2024

Discover the sweet magic of Ledene Kocke - Croatia's beloved dessert! Learn how to create these delectable squares in our step-by-step guide.

Ledene Kocke

Publisher: Crisp Recipe
Cuisine: Croatian
Category: Dessert
Prep Time: 20 minutes
Chilling Time: 2-3 hours
Yield: 12 squares
Calories: 150 calories

Ledene Kocke, which translates to "Ice Cubes" in Croatian, are a beloved dessert in Croatia and many other parts of the Balkans. These sweet treats are characterized by their rich, layered composition and a delightful combination of flavors and textures.

The dessert typically consists of three layers. The bottom layer, known as the base, is a mixture of crushed plain biscuits, melted butter, cocoa powder, and sometimes chopped walnuts. This layer provides a crunchy and chocolatey foundation for the dessert.

The middle layer is a creamy, sweet filling made with butter, powdered sugar, vanilla extract, and optionally a touch of rum for flavor. It's smooth and rich, contrasting nicely with the base layer's crunchiness.

The top layer is a glossy chocolate glaze made from melted dark chocolate and vegetable oil, adding a decadent finish to the Ledene Kocke.

These squares are then chilled in the refrigerator for a few hours to set, and once they're ready, they're cut into bite-sized portions. Ledene Kocke are often served as a dessert for special occasions, family gatherings, or just as a sweet treat to enjoy with coffee or tea.

Their combination of textures and flavors, along with the simplicity of preparation, has made Ledene Kocke a popular and enduring dessert in Croatian cuisine. They are a delightful example of the sweet indulgences found in the rich tapestry of Balkan culinary traditions.

Recipe

Indulge in Croatian delight with our Ledene Kocke recipe. Uncover the secrets of this sweet treat – your taste buds will thank you!

Ingredients

For the Base:

200g (7 oz) of plain biscuits (e.g., tea biscuits)
100g (3.5 oz) of unsalted butter, melted
2 tablespoons of cocoa powder
2 tablespoons of powdered sugar
1/2 cup of chopped walnuts (optional)

For the Filling:

250g (9 oz) of unsalted butter, softened
200g (7 oz) of powdered sugar
2 teaspoons of vanilla extract
2 tablespoons of rum (optional)
3-4 tablespoons of milk

For the Chocolate Topping:

150g (5.3 oz) of dark chocolate
2 tablespoons of vegetable oil

Method Instructions

Start by lining a square or rectangular baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
To make the base, crush the plain biscuits into small pieces. You can do this by placing them in a ziplock bag and using a rolling pin.
In a mixing bowl, combine the crushed biscuits, melted butter, cocoa powder, powdered sugar, and chopped walnuts (if using). Mix well until all ingredients are combined.
Press this mixture firmly into the bottom of the prepared baking dish. Use the back of a spoon to smooth it out evenly.
For the filling, beat the softened butter and powdered sugar together until creamy and smooth. Add the vanilla extract, rum (if using), and milk, and continue to mix until well combined.
Spread the filling over the biscuit base, making sure it's even.
In a small saucepan, melt the dark chocolate and vegetable oil over low heat or use a microwave. Stir until you have a smooth chocolate glaze.
Pour the chocolate glaze over the filling and spread it evenly.
Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the dessert is set.
Once it's set, use the parchment paper overhang to lift the Ledene Kocke out of the dish. Place it on a cutting board and cut it into small squares.
Serve your Ledene Kocke and enjoy!

Recipe Video

Ledene Kocke

This is a video about Ledene Kocke.

Rated: 4.9 of 5.0 from 136 reviews.

Recipe Tags: Ledene Kocke, Ledene Kocke Recipe, Recipe

Servings

Serving Ledene Kocke is quite simple and enjoyable. Here's how you can do it:

Cut into Squares: Once your Ledene Kocke have set in the refrigerator and are firm, use a sharp knife to cut them into squares. The size of the squares can vary depending on your preference, but they are typically bite-sized.
Plating: Place the cut squares on a serving platter or individual dessert plates. You can also use decorative paper liners or parchment paper for a more elegant presentation.
Garnish (Optional): For an extra touch of elegance, you can garnish your Ledene Kocke with some grated chocolate, powdered sugar, or a light dusting of cocoa powder. You can also top them with a few chopped nuts for added texture and flavor.
Accompaniments: Ledene Kocke are delicious on their own, but they pair wonderfully with a cup of coffee or tea. Serve them alongside your preferred hot or cold beverage to complement the dessert.
Enjoy: Your Ledene Kocke are now ready to be enjoyed! Savor the layers of flavor and texture in each bite.

Tips

Use High-Quality Ingredients: Since Ledene Kocke are relatively simple in terms of ingredients, the quality of each component matters. Use good-quality chocolate, butter, and vanilla extract for the best flavor.
Chop Biscuits Evenly: When crushing the plain biscuits for the base, aim for relatively even-sized pieces. This will ensure a consistent texture in the base layer.
Optional Ingredients: While the classic recipe includes walnuts and rum, you can customize your Ledene Kocke to your liking. You can add different nuts, such as almonds or hazelnuts, and experiment with different extracts or flavorings.
Butter Softening: Make sure the butter for the filling is softened to room temperature. This will make it easier to cream with the powdered sugar and result in a smoother filling.
Rum or No Rum: If you're making Ledene Kocke for a family audience or prefer a non-alcoholic version, you can omit the rum in the filling. It's optional and won't significantly alter the texture of the dessert.
Chilling Time: Allow enough time for the dessert to chill in the refrigerator. This ensures that the layers set properly and makes it easier to cut into squares.
Clean Cuts: When cutting your Ledene Kocke into squares, dip the knife in hot water and wipe it dry between cuts. This will help you achieve clean, neat squares.
Storage: Store any leftover Ledene Kocke in an airtight container in the refrigerator. They can be enjoyed for several days, and some even find them tastier after a day or two when the flavors have melded.
Experiment: Feel free to get creative with your Ledene Kocke by trying different variations. You can add a layer of fruit preserves or a sprinkle of coconut on top for a unique twist.

Ingredient Substitutes

If you need to substitute any of the ingredients for Ledene Kocke, here are some alternatives:

Plain Biscuits: If you can't find plain biscuits, you can use graham crackers, digestive biscuits, or even shortbread cookies as a substitute.
Unsalted Butter: If you only have salted butter, you can use it, but reduce the amount of added salt in the recipe to balance the saltiness.
Cocoa Powder: If you run out of cocoa powder, you can use melted chocolate as a substitute. Just make sure to melt it and mix it into the biscuit base carefully.
Powdered Sugar: You can make powdered sugar at home by blending granulated sugar until it becomes fine and powdery. Alternatively, you can use confectioners' sugar as a substitute.
Chopped Walnuts: If you have a nut allergy or prefer a different type of nut, you can use almonds, hazelnuts, or pecans instead of walnuts.
Rum (Optional): If you want to omit the rum in the filling for a non-alcoholic version, you can substitute it with rum extract, rum flavoring, or simply omit it altogether. You can also use coffee or milk for a different flavor dimension.
Dark Chocolate: For the chocolate topping, you can substitute dark chocolate with semi-sweet or milk chocolate based on your preference. You can also use chocolate chips for convenience.
Vegetable Oil: Instead of vegetable oil, you can use other neutral oils like canola oil or coconut oil for the chocolate glaze.
Vanilla Extract: If you don't have vanilla extract, you can use vanilla essence or vanilla bean paste as a substitute.