Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper for easy removal.

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure an even consistency.

In another bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Stir in the vanilla extract.

Gradually fold in the dry ingredients, alternating with the milk, mixing until just combined. A few lumps are perfectly fine.

Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 12-15 minutes.

Once baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

While the cake is baking, heat the chocolate chips and heavy cream in a saucepan over low heat, stirring until smooth. Fold in the sliced almonds.

Spread caramel sauce over the warm cake, then pour the chocolate almond filling on top, spreading it evenly.

Starting from one short end, carefully roll the cake along with the filling using the towel. Place seam side down on a wire rack to cool completely.

Drizzle with melted chocolate and sprinkle with additional sliced almonds.

Slice and serve. Enjoy!