Recipe from Cioccolato facile e veloce con il microonde by Denis Buosi Photography - Francesca Moscheni   Preparation: 30 minutes Resting: 6 hours Baking: 6-8 minutes Degree of difficulty: medium   For 6 mini cakes Chocolate pastry crust: 300 g butter 200 g powdered sugar 90 g eggs (approx. 2 medium eggs) 500 g flour 50 g di cocoa powder 1 vanilla bean 2 g salt Filling: 200 g cooking apples 100 g whole milk 135 g flour 30 g cocoa powder 2 g baking powder 50 g dark chocolate morsels 120 g butter 90 g almond paste 130 g granulated sugar 150 g eggs (approx. 3 large eggs)   Chocolate pastry crust Blend the butter and the powdered sugar in a large bowl. Add the following ingredients singly, mixing well after each addition: egg yolks, vanilla seeds, cocoa powder and flour. As soon as the dough comes together, gather it into a ball and cover with plastic wrap. Allow to rest for at least 6 hours in the refrigerator. Filling Peel, core and dice the apples. Cook for 2 minutes using the microwave function (750 W)  . Bring the milk to a boil in a microwave safe container (750 W for approx. 3 minutes). Remove from the oven, add the chocolate morsels and emulsify with an immersion blender until the chocolate has completely melted and the mixture achieves a smooth, creamy consistency. Allow to cool. Sift together the flour, cocoa powder and baking powder. In the bowl of a standing mixer combine the almond paste, granulated sugar and butter and beat at medium speed for 5 minutes. Add the eggs, mixing well, then the dry ingredients, mixing continuously. Incorporate the chocolate mixture. Assembly Roll out the pastry dough to 3 mm thickness. Cut out 6 discs measuring Ø 12 cm each and use them to line 6 silicone molds, eliminating any excess dough if necessary. Spread a layer of cooked apples over the pastry dough and top with a layer of cream, filling the molds to the border. Place the molds on the Crisp® tray and cook initially for 3 minutes ( 500 W microwave function) and then for an additional 3-5 minutes using the Crisp® function. Unmold the flans as soon as they are cool enough to handle, allow them to cool completely on wire racks before decorating.