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

In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5-7 minutes.

Stir in the vanilla extract until well combined.

In a separate bowl, whisk together the cocoa powder, flour, and salt.

Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the top springs back when gently touched.

Once the cake is baked and slightly cooled, sprinkle powdered sugar over a clean kitchen towel. Invert the cake onto the towel, peel off the parchment, and roll it up tightly while it’s still warm. Let it cool in the towel to maintain its shape.

While the cake cools, whip the heavy cream in a bowl until soft peaks form. In another bowl, melt the chocolate and butter together. Once melted, fold the chocolate mixture into the whipped cream until well combined.

Carefully unroll the cooled cake and spread a layer of caramel sauce over the surface. Add a layer of the chocolate cream filling, then sprinkle the chopped nuts.

Carefully roll the cake back up without the towel and transfer it to a serving platter.

Drizzle more caramel sauce over the top of the rolled cake and, if desired, melt dark chocolate with cream and butter to create a ganache to drizzle over the cake. Chill in the refrigerator for at least an hour before serving.