Nests of apples in chocolate sauce

Remove the core from apples with the appropriate tool, then place them in a baking dish where can be quite close together, put a butter into the cavity of each Apple, sprinkle sugar (keeping aside a spoon) and pour on the bottom of the container.

Put apples in hot oven to 200 degrees and cook for about 45 minutes, they have been wetted with their cooking.

Then levatele from the oven, let cool and Peel.

While apples are cooking, prepare the crepes: dilute the flour with the beer (no foam) and add the mixture to the beaten eggs in another bowl.

Add remaining sugar, a pinch of salt and stir without whipping too.

In a pan of 26 cm diameter melt a knob of butter, pour in a quarter of the batter, well it is fanned out across the bottom and cooking a thin cracks that will Brown on both sides.

Voltatele half-cooked with a large lid.

Gradually that the crepes are ready, let them slip on a plate.

Then an Apple lying in the middle of each crepe, lift the edges leading them toward the Center and forming a parcel that bind with a thin slice of candied angelica.

Place the prepared dumplings on the plate and introduceteli in the oven is still warm but you have turned off.

Break the chocolate in a small saucepan, add the rum and 3 tablespoons of the cooking of apples.

Let it melt in a Bain-Marie, stirring, then levatelo from heat and mix in remaining butter.

Prepare 4 individual plates, pour in the bottom one-fourth of chocolate sauce and place in the middle of each plate a sachet of Apple.

To complete the presentation sprinkle it with a little icing sugar and serve immediately.

NB.

Before introducing the parcels in the oven to keep them warm, you have the caveat to put on the bottom of the oven with a pan of water, providing the moisture and then keep the pancakes very soft (otherwise might dry out a bit).