Brazo Gitano with Chocolate (Chocolate Swiss Roll)

Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper, letting it extend over the edges for easy lifting.

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. The mixture should fall off the whisk in ribbons.

Whisk together the flour, baking powder, and salt. Gently fold the flour mixture into the egg mixture with a spatula, just until no streaks remain. Stir in the vanilla extract.

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

Lay a clean kitchen towel on a work surface and dust it generously with powdered sugar. Carefully invert the warm cake onto the towel, then peel off the parchment paper. Starting from a short end, roll the cake up with the towel. Let cool completely for about 20 minutes.

In a medium saucepan, heat the heavy cream until just steaming. Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the softened butter until fully incorporated. Let cool until thickened but still spreadable, about 15 minutes.

Unroll the cooled cake gently. Spread the chocolate filling evenly over the surface, leaving a small border. Roll the cake up tightly, using the towel to help lift. Place seam-side down on a serving platter.

Refrigerate the roll for at least 1 hour before serving. Dust with powdered sugar just before slicing.