Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.

In a mixing bowl, beat the eggs and granulated sugar together until they’re light and fluffy.

Stir in the vanilla.

In another bowl, combine the flour, cocoa powder, baking powder, and salt. Gently fold this mixture into the egg mixture.

Pour the batter into your prepared pan and spread it evenly.

Bake for 12-15 minutes or until the cake springs back when touched.

As soon as the cake is out of the oven, sprinkle it with powdered sugar and cover it with another piece of parchment paper.

While it’s still warm, carefully flip the cake over onto a clean kitchen towel, peel off the parchment, and roll it up tightly with the towel from the short side.

Once cooled, unroll your cake and spread a generous layer of caramel sauce on top, followed by the chopped nuts.

Roll the cake back up without the towel and place it seam-side down on a serving platter.

To make the frosting, whip the heavy cream and powdered sugar until soft peaks form. Melt chocolate chips and fold them into the whipped cream.

Spread the frosting over your rolled cake and drizzle some extra caramel over the top.

Cut into slices and celebrate your creation!