after a romantic dinner or crepes in the morning.

*** AMARETTO CHEESECAKE Makes up to 1 dozen servings Cinnamon Graham Cracker Crust FILLING 1 pound Philadelphia cream cheese, softened to room temperature 2 cup sugar 2 large eggs, at room temperature 1 large egg yolk 1 cup sour cream, at room temperature 3 tablespoons Amaretto 1 tablespoon cornstarch 11 teaspoons pure almond extract 1 teaspoon vanilla extract TOPPING 1 cup sour cream 2 tablespoons sugar PREPARE the crust as described, patting it into the bottom and most of the way up the sides of an 8-inch springform pan. Prebake as directed, then cool on a rack. Preheat the oven to 325 degrees.

In a bowl, beat the cream cheese and sugar until smooth. Beat in the eggs and yolk, one at a time, then blend in the sour cream.

Pour the Amaretto into a custard or tea cup and add the cornstarch. Mix with your finger to smooth it and get out the lumps, then immediately pour it into the filling. Add the almond extract and vanilla and blend gently but thoroughly.

Pour the filling into the cooled crust then bake for 60 to 70 minutes. When done, the sides of the cake should have lifted slightly, and the centre should be a little wobbly but not wet. Transfer to a rack to cool.

Once the cake has cooled for an hour, combine the sour cream and sugar for the topping in a small, nonreactive saucepan. Stir, over very low heat, just until it is slightly warm and loose, about 2 minutes. Slowly and carefully pour the topping over the centre of the cake, letting it run toward the edges.

Jiggle the cake slightly, if necessary, to encourage the topping to move right up to the crust. It may not be necessary to use all of the topping to get good coverage.

Cool the cake thoroughly, then cover with foil and refrigerate for at least 12 hours before slicing and serving.

*** MOCHA BROWNIES Makes 9 good-size brownies 2 tablespoons instant coffee powder 1 tablespoon boiling water 1 cup (1 stick) unsalted butter 4 ounces semisweet chocolate 2 cup sugar 1 teaspoon vanilla extract 2 large eggs, lightly beaten 1 cup unbleached all-purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon salt POUR the coffee powder in a custard cup or ramkein. Pour the tablespoon of boiling water over it and immediately stir to dissolve the granules. Set aside.

Preheat the oven to 350 degrees. Butter and lightly flour an 8-inch square shallow cake pan.

In a small heavy saucepan, melt the butter over the lowest possible heat, adding the chocolate as the butter melts. Wait for 1 minute, then remove the pan from the heat and set it aside for 5 minutes, to melt the chocolate. Whisk to smooth. Whisk the sugar, dissolved coffee, and vanilla into the chocolate.

Whisk in the egg until smooth.

In a bowl, sift the remaining ingredients together then blend them into the chocolate mixture until smooth. Scrape the batter into the prepared pan and bake for 35 to 45 minutes, until done; a tester, inserted in the centre, should come out slightly gooey, and the goo should be quite hot.

Cool the brownies in the pan, on a rack, to room temperature. Cover and refrigerate until firm enough to slice.

*** CHOCOLATE ALMOND TART Makes 8 to 10 servings one 9-inch tart shell prebaked and cooled FILLING 1 cup toasted whole almonds, cooled 5 ounces semisweet chocolate, coarsely chopped 2 tablespoons plus 1 cup sugar 3 tablespoons unsweetened cocoa powder 2 large eggs, at room temperature, plus 1 egg yolk 2 tablespoons dark rum or bourbon 1 teaspoon vanilla extract 2 tablespoons unsalted butter, melted Delicious recipes for your sweetheart on Valentine's Day WHILE the tart shell cools, preheat the oven to 350 degrees.

Put 1 cup of the almonds into a food processor with the chocolate and 2 tablespoons of the sugar. Process to a fine consistency, then add the cocoa and process for a few more seconds. Set aside.

In a bowl, using an electric mixer, beat the eggs, yolk, and remaining 1 cup of sugar on high speed until doubled in volume, about 11 minutes. Blend in the rum or bourbon and vanilla, then fold in the dry mixture. Fold in the butter until smooth.

Coarsely chop the remaining almonds and fold them into the batter. Scrape the batter into the shell. Bake the tart for 30 minutes; when done, the edge will be slightly puffed and the centre barely set. Cool on a rack. Serve warm or at room temperature.

*** CHOCOLATE AND WALNUT FUDGE TART Makes 10 servings one 9-inch tart shell prebaked and cooled FILLING AND NUTS 12 ounces semisweet chocolate, coarsely chopped 1 cup heavy cream 1 cup coffee liqueur 2 teaspoons vanilla extract 1 1 cups coarsely chopped walnuts, preferably toasted SOUR CREAM TOPPING (OPTIONAL) 1 cup sour cream 3 tablespoons sugar *** WHITE CHOCOLATE MINT SEMIFREDDO WITH FRESH STRAWBERRIES Makes 6 to 8 servings 1 cup white creme de menthe 9 ounces white chocolate, in pieces 1 cup very cold heavy cream 4 large eggs, at room temperature 1 cup sugar 1 pint ripe strawberries, sliced fresh mint leaves for garnish (optional) PUT the creme de menthe and white chocolate in a bowl and place the bowl over a saucepan of very hot water; or use a double boiler. Melt the chocolate over very low heat, stirring occasionally to smooth. Remove the bowl from the heat and set aside.

In a large bowl, whip the cream until it holds medium-stiff peaks. Cover and refrigerate.

Using an electric mixer, beat the eggs and sugar on high speed for about 5 to 6 minutes, until light, fluffy, and quadrupled in volume. The eggs should hold a thick ribbon when the beater is lifted from the bowl. Gradually fold the melted chocolate into the beaten eggs. Fold half of the egg mixture into the whipped cream, until blended, then fold in the remaining egg mixture.

Divide the mixture evenly between serving glasses or custard cups. Cover them and freeze for at least 8 hours, removing the dishes from the freezer up to 20 minutes ahead so the texture has a chance to soften; but don't let it get too soft. When ready to serve, pass a bowl of sliced strawberries to go on top.

Garnish with fresh mint if you like.

*** BASIC CREPES Makes 1 dozen crepes 3 large eggs 1 1 cups milk 1 cup unbleached all-purpose flour; for whole wheat crepes use 1 cup each unbleached and whole wheat flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon unsalted butter, melted, plus a little extra for the pan PUT all of the ingredients except the butter in a blender and puree until smooth. Add the butter and puree briefly again. Pour the batter into a large measuring cup or pitcher and let sit at room temperature for 30 minutes, or overnight in the refrigerator, covered.

When you're ready to cook the crepes, heat an 8 or 9-inch nonstick skillet over medium heat. Rub a little butter in the pan with paper towels.

Ladle a scoop of batter into the pan, then immediately tilt and twirl the pan to spread the batter evenly around the bottom of the pan. Pour off the excess; from the time the batter hits the pan until the time you pour off the excess is no more than 3 to 5 seconds. Cook the crepe on the first side for 45 to 60 seconds, then loosen the "tail'' (where you poured off the excess) with a knife; flip the crepe and cook on the other side for about 30 more seconds.

Slide or invert the crepe out of the pan onto a baking sheet lined with wax paper. Continue to cook the crepes in this manner, brushing the pan with butter between every other crepe. Place a piece of wax paper between each crepe. The crepes can be used right away, or you can let the stack cool then cover with plastic wrap and refrigerate for several days. They can also be frozen for several weeks - well wrapped in plastic - then thawed at room temperature.

*** CHOCOLATE SOUFFLE CREPES Makes 4 servings 4 Basic Crepes FILLING 4 ounces semisweet chocolate, coarsely chopped 1 cup walnut pieces 4 tablespoons granulated sugar 1 tablespoon unbleached all-purpose flour 1 teaspoon ground cinnamon 3 egg whites, at room temperature 1 (scant) tablespoon unsweetened cocoa powder confectioner's sugar to sift on top PREPARE the crepes if you haven't already; they'll be a little easier to handle if you've prepared them ahead.

When you're ready to proceed, preheat the oven to 400 degrees. Butter 4 individual oval gratin dishes or casseroles. These can also be baked on a baking sheet if necessary, then quickly transferred to dessert plates after baking.

Put the chocolate in the bowl of a good processor and chop for 5 seconds. Add the nuts, 2 tablespoons of the sugar, the flour, and cinnamon and process again until the mixture is finely chopped. Avoid over processing, or the nuts will become oily and the mixture will be clumpy.

In a medium-size bowl, beat the egg whites, gradually adding the remaining granulated sugar. When the whites hold medium-firm peaks, fold about a third of the chopped chocolate mixture into them. Gently fold the rest in, a third at a time. Sprinkle the cocoa over the mixture and continue to fold just until evenly blended.

Drape half of each crepe in the gratin dishes and spoon one-quarter of the mixture into each one. Fold the top of the crepe over the filling. Bake for 15 minutes, or until puffed.

Dust the hot crepes with confectioner's sugar and serve right away.

All recipes from `Simple Desserts'.