Coagulated date cake

Prepare the springform pan. If you want a taller cake, use a 20 cm pan; if you prefer a shorter one, use a 24 cm pan. Line the bottom with baking paper and place a cake collar around the inside edge of the pan.

First, prepare the date mixture for the filling. Put the dates, coffee, and brown sugar in a saucepan. Heat over medium heat until the dates soften, the sugar melts, and the mixture becomes paste-like. Puree the mixture with an immersion blender until smooth. Set aside to cool.

Prepare the base. Put the dates, nuts, and cocoa powder in a food processor and blend until smooth. Be careful not to make the base too pasty. Press the mixture into the bottom of the 20/24 cm springform pan.

Prepare the filling. Soak the gelatin sheets in cold water. Whip the whipping cream into a loose froth. In another bowl, mix the mascarpone and date mixture together. Dissolve the gelatin in hot coffee, pour into the date mixture, and mix well. Finally, fold in the whipped cream and mix the filling until smooth. Spread the filling over the base. Smooth the surface and refrigerate, preferably overnight.

Before serving, remove the cake from the pan, peel off the baking paper from the bottom, place the cake on a serving platter, and remove the cake collar. If desired, you can decorate the cake with rosemary or thyme, fruits, and nuts.