Chocolate Valentine’s Day Treats Are Sure to Satisfy the Sweet Tooth : Deserts: Homemade chocolate candy hearts are delicious, easy-to-make versions of traditional holiday treat.

Valentine’s Day is a fitting occasion for a labor of love--the making of a chocolate-filled, chocolate-glazed and chocolate-decorated cake. Please a chocoholic further with a plateful of chocolate candy hearts.

These are easy to make. Simply melt two types of chocolate in the microwave and layer them in molds. Adding almond or mint extract, candied cherries and food colors are ways to vary the candy.

TRIPLE CHOCOLATE TORTE

2 eggs

1 1/2 cups sugar

1 1/4 cups flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oil

1 cup buttermilk

Chocolate Cream Filling

Chocolate Glaze

Chocolate Leaves, optional

In small mixer bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. In large mixer bowl combine remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks and beat until smooth. Gently fold egg whites into batter.

Divide batter between 2 heart-shaped cake pans or 2 (9-inch) round layer cake pans. Bake at 350 degrees 25 to 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes, then turn out onto wire racks and cool completely.

Split layers in half horizontally. Spread bottom layer with 1/3 Chocolate Cream Filling. Top with second cake layer. Repeat procedure, ending with plain layer on top. Glaze with Chocolate Glaze and decorate with chocolate leaves, if desired. Chill. Makes 8 to 10 servings.

Chocolate Cream Filling

2/3 cup sugar

1/3 cup unsweetened cocoa powder

1 1/2 cups chilled whipping cream

1 1/2 teaspoons vanilla

Combine sugar and cocoa in small mixer bowl. Add cream and vanilla. Beat on low speed to combine, then beat on medium speed until stiff.

Chocolate Glaze

3 tablespoons butter or margarine

3 tablespoons light corn syrup

1 tablespoon water

1 cup semisweet chocolate chips

Combine butter, corn syrup and water in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in chocolate chips until melted. Cool to room temperature.

Chocolate Leaves

Ivy, lemon, rose or other nontoxic leaves

1/2 cup semisweet chocolate chips

1 teaspoon vegetable shortening

Thoroughly wash and dry leaves. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds to 1 minute or until chips are melted when stirred.

With small soft-bristled brush, brush melted chocolate onto backs of leaves, being careful not to drip over edges. Place on wax-paper-covered tray or rack. Refrigerate until hardened. Carefully peel fresh leaves from chocolate leaves. Refrigerate chocolate leaves until used.