Brownies, chocolate cookies and more sweets to celebrate Valentine’s Day. Mark Weinberg for The New York Times For the richest, smoothest fudge, use a bittersweet chocolate with about 70% cacao.

Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together ...

Add the nuts to the melted chocolate mixture and stir well. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set.

Continue this process at 10-minute intervals for 40–60 minutes, until the chocolate is a deep, golden caramel colour. Set aside to firm up while you start to make the fudge. To make the fudge ...

Immediately spread into prepared pan; cool slightly. Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; if desired, drizzle with melted white chocolate and sprinkle with ...

Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. *This recipe was ...