I whipped the eggs and sugar until pale, thick, and airy, then gently folded in the flour, cocoa, baking powder, and salt to keep the batter light. It baked into a soft, flexible sponge that I rolled while warm so it wouldn’t crack later. Once cooled, I unrolled it and spread a generous layer of caramel mixed with chopped pecans and melted butter, then rolled it back tightly into a perfect spiral.

For the glaze, I poured hot cream over chopped chocolate and stirred until smooth and glossy. I placed the roll on a serving plate and slowly poured the glaze over the top, letting it drip naturally. I finished with whole pecans and extra caramel drizzle, then let it set just enough to slice cleanly while staying gooey inside.