If there’s one day in the year when cooking should be a labour of love, it’s February 14. And most lovers would be more than happy to be given one of these delicious and beautiful bakes, served with nothing other than two spoons.

WARM DATE AND CHOCOLATE VALENTINE POTS,  

INGREDIENTS 100g chopped dates; 50g white chocolate, broken into pieces; 40g toasted chopped mixed nuts; 75g dark chocolate, broken into pieces; 75g unsalted butter; 75ml semi-skimmed milk; 60g caster sugar; 2 medium eggs, whisked; 1tsp vanilla extract 1/4tsp baking powder; A pinch of cream of tartar; 50g ground almonds METHOD Pre-heat the oven to 200C/Fan 180C/Gas Mark 6.

Lightly grease six ramekins or ovenproof espresso cups with a little butter (unless you're incredibly hungry, you can save some for another night).

Divide the chopped dates (Whitworths work well) equally between the ramekins or cups and sprinkle the white chocolate and the chopped nuts over the top of the dates, again equally dividing between the ramekins or cups.

Place the dark chocolate, butter, milk and caster sugar in a heavy-based saucepan and gently heat until the chocolate has melted. Transfer to a mixing bowl and stir until smooth.

Whisk the eggs, vanilla extract, baking powder and the cream of tartar into the dark chocolate mixture until evenly combined.

Gently fold in the ground almonds and divide the mixture evenly between the ramekins or cups.

Bake in the centre of the pre-heated oven for 20 minutes, or until the surface is cooked but soft and fudge-like in the centre.

Serve warm with a scoop of ice cream or clotted cream.

ALMOND CHOCOLATE VALENTINE TART

INGREDIENTS For the crust: 125g ginger biscuits; 115g ground almonds; 50g sugar; 60g butter, melted; For the filling: 300g dark chocolate, chopped into small pieces; 225ml whipping cream; 3 medium eggs; 50g sugar 1tbsp flour; 100g flaked almonds METHOD To make the crust, preheat the oven to 180C/Fan 160C/Gas Mark 4.

In a food processor grind the ginger biscuits, ground almonds and sugar. Add the melted butter and combine well. Press the mixture onto the bottom and sides of a 23cm heart-shaped cake tin. Bake the crust in the middle of the oven for 15 minutes. Cool on a wire rack.

To make the filling, combine the chopped chocolate and whipping cream in a saucepan. Whisk over a low heat until the chocolate is melted and smooth, then remove the saucepan from the heat.

Whisk the eggs, sugar and flour in a bowl to blend. Very gradually whisk the chocolate mixture into the egg mixture until smooth and blended.

Gently stir in 80g of the flaked almonds. Pour the chocolate filling into the crust and sprinkle the remaining flaked almonds on top in a heart shape.

Bake the chocolate tart for 30 minutes, then transfer onto a cooling rack. Cool for one hour before serving, topped with strawberries.

Recipes: Whitworths