Break chocolate into pieces. Bring cream to the boil in a pot and remove from the heat. Melt the chocolate in the cream while stirring. Let it cool down. Whisk eggs, egg yolk and 5 tbsp. sugar. Stir into the chocolate cream.
Preheat oven (electric cooker: 125°C/ circulating air: 100°C/ gas: stage 1)
Place six flat, ovenproof bowls (each containing approx. 175 ml) in a fat pan (deep baking tray). Pour chocolate cream into the bowls. Pour so much hot water into the fat pan that about 2/3 of the bowls are in water. Leave to set in the hot oven for 50-60 minutes
Wash apples, quarter them, remove seeds and cut them into thin slices. Melt butter. Sauté apples briefly in it. Sprinkle with 3 tbsp. sugar and caramelise while turning until golden. Add lemon juice and 5 tbsp. water and bring to the boil.
Steam apples for 2 minutes. Let it cool down.
Allow the cream to cool, cover and chill for at least 4 hours. Then sprinkle 1-2 tablespoons of sugar on each. Caramelise the sugar with a gas burner or under the hot oven grill until golden brown.
Serve crème brûlée with the apples.