A Tasty Little Resturant

On Valentine's Day weekend, my parents took David and me out to a lovely cafe, Onesto Pizza & Trattoria. Located in South City, Onesto is nestled back in a quaint little ginger bread style neighborhood (one street over from my friend's house who recommended it to us!)   White twinkle lights welcomed us into the lively, family-friendly restaurant. While waiting for the meal, we enjoyed tasty pizza dough knots and a family bowl of the house spinach salad.  Our favorite entree was the award winning smoked chicken pizza with a "thin (but not too thin) crust...chicken smoked in-house, a rich, tangy barbecue sauce, roasted jalapeños, bacon, caramelized onion and cheddar and mozzarella cheeses" (River Front Times.)  The restaurant made the Post Dispatch's Top 10 New Restaurants of 2008 list. Onesto Pizza & Trattoria makes a memorable night out and is well worth the drive if you don't live nearby! (Well, maybe not for you out of state people! ;) 

For dessert (not that we were particularly hungry after our delicious meal!) we shared these rich expresso molten cakes from December's Cooking Light: 

Hot Chocolate Fudge Cakes

Ingredients

• 3.4  ounces  all-purpose flour (about 3/4 cup)
• 2/3  cup  unsweetened cocoa
• 5  teaspoons  instant espresso powder
• 1 1/2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1/4  cup  unsalted butter, softened
• 2/3  cup  granulated sugar
• 2/3  cup  packed brown sugar
• 1  cup  egg substitute (I used 4 eggs)
• 1 1/2  teaspoons  vanilla extract
• 1  (2.6-ounce) bar dark (71% cocoa) chocolate finely chopped (I used dark chocolate chips)
• 2  tablespoons  powdered sugar

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

3. Preheat oven to 350°.

4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

Nutritional Information

Calories:

260 (28% from fat)

Fat:

8.2g (sat 4.5g,mono 2.3g,poly 0.2g)

Protein:

5.1g

Carbohydrate:

43.9g

Fiber:

1.8g

Cholesterol:

12mg

Iron:

2.3mg

Sodium:

189mg

Calcium:

63mg