A great cake recipe for any occasion:
Coarsely chop sour cherries. Cut apricots into tender strips. Set aside 3 to 4 tbsp. cereals, mix the rest with cherries and apricots and divide the mixture in half.
Separately, crush the couvertures and melt each in 4 tbsp. coffee cream in a hot water bath, then let cool but not set.
Fold dark and white cooking chocolate into one half each of fruit-cereal mixture. Form small mounds with 2 tsp. on a baking sheet lined with parchment paper. Place remaining cereal on top. Cool.
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