Sponge Preparation:

1. Beat the liquid ingredients in a bowl till emulsified. 
2. Sift in the powder ingredients and mix evenly.
3. Beat egg white and slowly add in sugar to become meringe. 
4. Fold in meringue into the flour mixture by 2 times. 
5. Spread the batter onto baking pan evenly. Bake at 200°C top heat and 150°C bottom heat for 20-25 minutes. Let it cool.

Filling Preparation:

1. In a saucepan, mix cream, egg yolk, milk, sugar, Kibbles and heat to 80°C. 
2. Transfer the liquid to chill for 5 hours. 
3. Whisk it become a thick chocolate cream. 
4. In another bowl, beat cream and sugar till 80% peak shows up. 
5. Fold in the whipped cream to the chocolate cream. 

Ganache Preparation:

1. Heat cream up to 80°C. 
2. In a bowl, pour cream over Kibbles and rest around 2 minutes. 
3. Use spatula to stir, add in icing sugar, and mix well. 
4. Cool it down to room temp. 
5. Add in the almond nibs before glazing. 

Combination:

1. Spread cream filling onto the flat cake and roll it tight. Chill for 4 hours. 
2. After well set, glaze the nutty chocolate ganache and chill for 30 minutes. 

Source: CocoX’tend