For the apple chips put half a glass of water and sugar in a casserole and let cook for about 4 minutes. Wash apples, cut into very thin slices (app. 2 mm) and put in the sugared water. Turn the heat off and let soak for about a minute. Drain, arrange on a baking tray covered with baking paper and cook in the oven at 100° for 90 minutes.

For the short pastry mix cocoa, flour, sugar, yolk and cold butter. Knead swiftly, form a dough ball, wrap in cling film and let rest in the fridge for half an hour.

For the apple puree peel apples, cut into small pieces and put in a non-stick casserole together with lemon juice and sugar. Cook for about 10 minutes to get a puree. In the meantime, melt chocolate in the bain-marie. Brush the melted chocolate on baking paper with a pastry brush by making a 1.5 mm-thick layer. Roll up the baking paper and let cool in the fridge.

Roll out the short pastry and cover a rectangular crostata mold of 11x35 cm with it. Prick the pastry with a fork, cover with baking paper and put a handful of beans on it. Bake in the oven at 180° for 15 minutes. Remove the beans and the paper and bake for another 10 minutes. Remove from the oven and let cool.

For the panna cotta soak gelatin in cold water for 10 minutes. Heat cream with coffee and sugar but don’t bring to the boil. Squeeze gelatin, add to the warm mixture and mix well. Cover the short pastry with apple puree and coffee panna cotta. Put in the fridge, as the panna cotta has to set.

Remove the crostata from the fridge and garnish with apple chips. Break the chocolate roll to get chocolate shavings, distribute on the crostata and serve.