Borrachines of chocolate and mascarpone with Thermomix

Instructions

1. Once you've gathered those ingredients, follow the steps below:
2. Start preparing the syrup and pour the ingredients into the glass and program at a speed of 2 / 100º / 5 minutes.
3. Reserve and place the butterfly in a robot to make the sponge cake.
4. To do this, add the sugar and eggs to the glass. Program at speed 3 ½ / 37º / 4 minutes.
5. Then program again at speed 3 ½ / 4 minutes.
6. Add the oil and the cream. Run at speed 2 / 10 seconds.
7. The next step is to add the cocoa, flour, yeast and salt. Program at speed 2 / 20 seconds.
8. Pour the contents into a baking tin and insert it into this preheated appliance and hold it there at 180° for about 25 minutes.
9. The next step is to make the filling. To do this, hydrate the gelatine leaves in cold water and then drain them and put them in hot cream. Reserve.
10. Put the butterfly and pour the cold cream, vanilla and icing sugar. Program at speed 4 / 10 seconds.
11. Add the gelatine and mascarpone. Program at speed 3 ½ / 1 minute.
12. Pour over the sponge cake and put it all in the fridge for at least one hour.
13. Then, for the cover add the chocolates and give them two strokes of turbo. Reserve.
14. Then add the cream and butter. Program at speed 1 / 80 º / 3 minutes.
15. Add the chocolate and run at speed 2 / 2 minutes.
16. Pour it over the mascarpone and spread it well.
17. Put it back in the fridge and keep the drunks there for at least three hours before eating.