Layered chocolate dessert with raspberry filling in a food storage container

Simple, elegant, and irresistible – this chocolate layered dessert with raspberry filling combines fruity freshness with delicate chocolate indulgence. Perfect for impressing your loved ones or yourself – and, thanks to food storage containers, easy to prepare in advance.

Our food storage containers are true all-rounders! They are perfect for optimally preparing your dessert, baking it directly in them, and then serving it in style. Thanks to the high-quality material, they retain their shape in the oven and ensure that your dessert stays fresh and can be safely stored or transported. This makes every preparation an uncomplicated and sustainable experience!

Ingredients

For the raspberry filling:

• 500 g fresh or frozen raspberries
• 1 tbsp sugar
• 1 tsp lemon juice

For the chocolate crunch layer:

• 200 g dark chocolate, roughly chopped
• 100 g butter or plant-based alternative
• 150 g crumbled chocolate cookies
• 50 g chopped nuts (e.g., hazelnuts or almonds for the crunch effect)

For the hard chocolate layer:

• 100 g dark chocolate
• 1 tbsp coconut oil (for a crisp, glossy surface)
  
  

Preparation

1. Prepare the raspberry filling
   • Heat the raspberries together with sugar and lemon juice in a small saucepan until slightly thickened. Pour the mixture into a small food storage container and let it cool.
     
     
2. Prepare the chocolate crunch layer
   • Melt the dark chocolate and butter over a double boiler until smooth. Stir in the crumbled chocolate cookies and chopped nuts until well combined. This mixture forms the crunchy crust.
   • Spread the raspberry filling in an oven-safe food storage container and top with the chocolate crunch mixture, pressing lightly and distributing evenly.
     
     
3. Bake
   • Bake the container without a lid in a preheated oven at 180 °C for approx. 10-15 minutes to firm up the chocolate crunch layer and blend the flavors. Then let it cool.
     
     
4. Add the hard chocolate layer
   • Melt the dark chocolate for the top layer together with the coconut oil over a double boiler until smooth. Pour the mixture evenly over the cooled crunch cream to create a thin, smooth chocolate layer.
   • For perfect hardness, let the chocolate set in the refrigerator – about 15-20 minutes, until the layer is completely firm.
     
     
5. Serve
   • Let the dessert cool and serve directly in the food storage container. Optionally, garnish with fresh raspberries and a little powdered sugar.